Italian Meatball Soup

For the meatballs:
12 oz ground beef
1/2 cup grated Parmesan 
1/2 teaspoon oregano 
1/2 teaspoon dried garlic
1/3 cup bread crumbs
1 egg 
sea salt and black pepper

To make the meatballs, add the ground beef, Parmesan, oregano, garlic, bread crumbs, egg, 1/4 teaspoon salt and 1/4 teaspoon pepper to a bowl and mix well. Roll into 3/4-inch balls.

3 tablespoons olive oil 
1 large carrot, diced 
2 stalks celery, sliced
1 onion, diced
6 cups beef broth
1 14.5 oz can diced tomatoes
1 large russet potato, diced
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 bay leaf 
sea salt to taste 
1 1/2 cups cooked rice
3 cups fresh baby spinach, coarsely chopped

1. Heat a large soup pot over medium heat. Add the olive oil, onion, carrot, and celery and saute about 7 minutes. Add the potatoes, broth, diced tomatoes, red pepper flakes, basil, a large pinch of salt, and bay leaf. Bring to a boil, reduce heat, and simmer for 15 minutes until vegetables are tender.  
2. Add the meatballs, return to a simmer, and cook for 10 minutes.
3. Stir in the rice and spinach and cook until heated through, another few minutes. Remove the bay leaf and taste to see if it needs more salt. Serve with additional Parmesan if desired.