Gluten Free Tuesday: Italian Wedding Soup

Name: Gluten-Free Tuesday: Italian Wedding Soup
Ingredients: For the meatballs; 1 pound (93 percent) lean ground beef; 1/4 cup grated parmesan cheese; 1 large garlic clove, minced or put through a garlic press; 2 teaspoons dried parsley; 2 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons plain gluten-free dried breadcrumbs; 1 large egg; For the soup; 1 tablespoon olive oil; 2 medium carrots, peeled and sliced into coins (about 3/4 cup); 2 stalks celery, trimmed and cut into thin pieces (about 3/4 cup); 1 medium onion, diced (about 1/2 cup); 2 garlic cloves, minced or put through a garlic press; 1/2 teaspoon salt; 8 cups homemade chicken stock or reduced sodium gluten-free chicken broth; 3 cups water; 5 ounces baby spinach, washed; Non-stick cooking spray; 2 cups uncooked gluten-free bite-sized pasta shells