In a Large pot, on medium heat, add olive oil, onion, garlic, celery, and Nantes carrots, mix, cook for 10 minutes, or until soft, stirring on occasion.
In a large bowl, add all meatball ingredients and mix well. Form mini meatballs and place in a large pan, set aside in refrigerator.
Add broth, oregano, salt, pepper and, mix well. Bring to a boil, reduce heat to a low boil and cook for 10 minutes. Add baby shell pasta and cook until tender, approx. 5 minutes.
Add mini meatballs, cook for 5 minutes, until cooked and rise to the top.
Add Parmesan cheese, Spinach and cook for 2 minutes, until spinach is slightly wilted. Ready to serve.