Gently mix together the meat, breadcrumbs, cheese, onion powder, granulated garlic, salt & pepper, milk and egg.

Form the meatballs about the size of a golf ball and place on a cookie sheet or large plate. Just make as many as you can. Cover with plastic wrap and put them in the fridge until you are ready to cook.

Now empty the two cartons of chicken broth in a large pot and season the broth with salt & pepper and poultry seasoning. Bring to a boil. Turn the heat to medium and add your meatballs. Cook the meatballs about 5 minutes.

Add you pasta, and stir frequently so it doesn't stick. Cook about 10 minutes or according to your package directions.

A few minutes before serving add your spinach. Cook just until wilted- about a minute. Top with extra Parmesan cheese and serve!