Step 1

Pour the broth into a 4 quart slow cooker and add the bay leaf.

Step 2

In a medium bowl using a rubber spatula combine the egg, garlic, salt, oregano, parmesan cheese, and breadcrumbs. Add the meat and mix well with your hands until evenly combined. Shape the meat mixture into 1 teaspoon size meatballs and place them in the broth. Cover and set the slow cooker to high for 4 hours.

Step 3

After 4 hours, stir in the pasta. Replace the lid and set on high for 30 additional minutes.

Step 4

Remove the lid and stir the spinach into the soup until wilted.  Ladle into serving bowls and top with more parmesan cheese if desired.