In a large mixing bowl, combine ground meat, breadcrumbs, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently and form small meatballs.

Heat olive oil in a large pot or Dutch oven over medium heat. Sear the meatballs for 2-3 minutes on each side until browned. Set aside.

In the same pot, add diced onion, chopped celery, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Add diced tomatoes and broth to the pot. Season with Italian seasoning, salt, and pepper. Return meatballs to the pot and let simmer for 15 minutes.

Add small pasta to the pot and simmer for 8-10 minutes until pasta is tender.

Reduce heat and stir in heavy cream and remaining Parmesan cheese. Warm for 2-3 minutes until creamy.

Add fresh spinach or basil, stirring until just wilted. Taste and adjust seasoning if needed. Serve hot.