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Add the chicken stock to a large pot and bring to a simmer.
Add 1 egg, garlic, almond flour, basil, parsley, salt and pepper to a bowl and mix. Add in the ground beef and pork and mix just until combined, do not over mix. Using a small melon baller or small cookie scoop, form the mini meatballs, then drop them into the simmering stock.
Add in the carrots and parmesan cheese rind (if you have one) simmer for 10 minutes. Add in the cauliflower rice and spinach, then continue cooking for another 5-7 minutes.
Scramble the 2 remaining eggs and slowly add them into the soup, while stirring the soup.
Cook for a few more minutes and allow to cool slightly before serving with some grated parmesan cheese and a garnish of parsley.