In a large bowl, mix together ground beef, breadcrumbs, grated Parmesan cheese, beaten egg, dried basil, dried oregano, salt, and black pepper until well combined. Roll into small meatballs, about 1 inch in diameter.
In a large pot, bring chicken broth to a boil. Add meatballs and cook for about 5-7 minutes, or until cooked through.
Stir in chopped spinach and pasta. Cook for an additional 8-10 minutes, or until pasta is tender.
Remove from heat and stir in chopped parsley. Serve hot, garnished with grated Parmesan cheese.
