Beat egg with salt and pepper until combined. Add to remaining ingredients in a large bowl and mix gently. Roll into small meatballs (I used a teaspoon measure).

Heat olive oil in a pot over medium heat. Add meatballs in batches and cook until evenly browned, gently turning the meatballs with a spoon for about 2 to 4 minutes. Do not overcrowd the pan with meatballs, or they won’t get nice and brown all over.

Once all meatballs are cooked, deglaze the pan with half the chicken broth, scraping the bottom of the pan to get all the browned bits picked up. Then add remaining broth, water and canned tomatoes and bring to a gentle boil.

Once the soup starts to boil, add pasta and simmer for 2 to 3 minutes. Then add meatballs and let simmer for 10 to 12 minutes, stirring occasionally. At this point, the meatballs should be floating, and the pasta should be al dente.

Add the fresh spinach, stir and let simmer again until the spinach wilts a bit for 2 to 3 minutes. Add salt and pepper to taste, then serve with freshly grated asiago cheese.