Combine ground chuck, Italian seasoning, garlic powder, egg and enough bread crumbs to make good meatball consistency. Form into thumbtack-size balls.
In large pot, combine chicken broth, water, spinach, chicken and meatballs. Bring to boil, then simmer for 1 hour. Fifteen minutes before serving, add pastina. If desired, serve with croutons.
Recipe Notes
If using commercial chicken broth, low sodium works best, or add a bit more water.