In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly and shape into 1-inch meatballs.

In a large pot, heat olive oil over medium heat. Add meatballs in batches, cooking for 5-7 minutes until golden brown. Remove and set aside.

In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until softened.

Pour in beef broth, diced tomatoes, and tomato paste, then add paprika and red pepper flakes. Bring to a boil and reduce to simmer.

Return meatballs to the pot, cover, and simmer for 30 minutes.

Add pasta to the stew and simmer for 10-12 minutes until tender.

Stir in fresh spinach and cook for 2-3 minutes until wilted.

Remove from heat and stir in chopped parsley. Adjust seasoning before serving.

Ladle stew into bowls and garnish with extra Parmesan if desired. Serve hot.