In a large stock pot heat the chicken broth over medium high heat.

Thaw the spinach then squeeze all the water out.

Combine the spinach, egg, half of the Parmesan cheese, black pepper, and garlic in a bowl.  Mix well.

Stir the spinach mixture into the chicken broth.  Add in the shredded chicken and meatballs then simmer for 30 minutes.

Add the pasta to the soup and raise the heat to medium low and cook for 30 minutes.

Remove from heat. Spoon the soup into the bowls and top with Parmesan cheese.