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In a mixing bowl, combine the Sausage meat, garlic, cheese and parsley. Mix together by hand until well combined.
Roll out small Meatballs about 1/2 inch in diameter. Set aside onto a plate.
To make the soup:Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until softened, about 5-7 minutes.
Add the broth to the pot and bring to a boil. Add in the meatballs and the spinach. Return the pot to a boil and cook for 10 minutes.
Drop the pasta into a pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.
Add the pasta to a bowl and ladle some of the meatball soup on top. Serve with crusty bread and a generous sprinkle of grated Parmigiano Reggiano cheese.