Make meatballs, by combining all ingredients together, keeping the meat loose. Form into small balls and bake at 400 degrees for 10 minutes.
Heat broth with riced cauliflower. If using pasta, cook pasta separately according to instructions and spoon in, about 1/4 cup cooked per soup bowl (or desired amount).
Add in meatballs. Taste for seasoning.
Add salt, pepper as needed.
Add spinach at very last second. You can even wait to add spinach as you serve.
Serve soup with parmesan cheese.