In a deep pot over medium heat, add oil, choped carrots, celery and onions and bay leaves.
Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While your veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt and pepper, nutmeg.
Uncover your soup pot and add broth and water to pot.
Increase heat to high and bring to boil. When soup boils, reduce heat and start to roll meat mixture into small balls, dropping them straight into th ot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted, soup is ready to serve.