Combine the ingredients for the meatballs and roll them into small meatballs about the size of a quarter.

In the pot, add 1 tablespoon olive oil and bring to medium-high heat. Sear the meatballs for about 30-45 seconds on each side. They will sear quickly because they're so small. Set them aside.

Remove the oil from the pot. Add 1 tablespoon olive oil over medium heat. Add the onions and saute for about 5 minutes or until they begin to soften.

Stir in the carrots and saute for an additional 5 minutes. Then stir in the garlic for a minute until fragrant.

Pour in the stock and add the bay leaves and 1 teaspoon of salt.

Bring to a boil and then immediately lower to a simmer. Add the meatballs and simmer for 15 minutes.

Then stir in the pasta. Simmer for 10-15 more minutes, until the pasta is al dente.

Remove the pot from the heat. Add the spinach and cover for 3 minutes. Then stir it in and serve hot!