In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, dried Italian seasoning, salt, and pepper. Use your hands to mix until well incorporated. Form into 1-inch meatballs and set aside.

Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil. Once shimmering, place the meatballs in a single layer and cook for 5-7 minutes, turning occasionally until golden brown. Remove and set aside.

In the same pot, add more olive oil if needed, then toss in diced onions, sliced carrots, and celery. Sauté for about 5 minutes until onions are translucent.

Pour in the beef broth, diced tomatoes, tomato paste, and paprika. Stir well, bring to a gentle boil, then reduce heat to low and simmer for about 5 minutes.

Return the browned meatballs to the pot, ensuring they are submerged. Cover and let simmer on low for 30 minutes.

Stir in your pasta of choice and let simmer uncovered for an additional 10-12 minutes until cooked through.

Once the pasta is tender, stir in fresh spinach and allow to wilt for 2-3 minutes. Stir well to mix.

Remove from heat and stir in chopped parsley. Adjust seasoning with salt or pepper as needed.

Ladle the stew into bowls while piping hot and top with extra grated Parmesan cheese if desired. Serve with crusty bread or a fresh salad.