Mix ground beef, onion powder, and garlic powder to form the meatball mixture.

Shape the meatball mixture into small meatballs, about 3/4 teaspoon each.

Heat olive oil in a frying pan over medium heat.

Cook the meatballs in the olive oil until browned and cooked through.

Season meatballs with more garlic powder or onion powder to taste while cooking.

Pour off any excess drippings from the pan.

Turn up the heat and brown the meatballs for added flavor.

Set the cooked meatballs aside.

In a large soup pot, combine two cans of chicken broth.

Cut the frozen spinach into smaller chunks or allow it to thaw completely.

Mix the spinach with the chicken broth until it is fully separated.

Add the cooked meatballs to the soup pot with the spinach and broth.

In a separate pan, combine the remaining can of chicken broth with a can of water and salt.

Bring the broth mixture to a boil.

Add the pastina pasta to the boiling broth.

Cook the pasta until it is tender.

Pour the cooked pasta and broth into the large soup pot with the meatballs, spinach, and broth.

Stir the soup over medium heat until it is simmering.

Serve the soup in small bowls and top with grated Parmesan and Romano cheese.

Season with salt and pepper to taste.

Add extra cheese for enhanced flavor.