Combine ground beef, parmesan cheese, 2 tablespoons parsley, egg, garlic, salt, and pepper in a bowl.

Mix with hands until just combined.

Form into 1-inch meatballs.

Heat olive oil in a pot or Dutch oven over medium-high heat.

Cook meatballs, turning, until golden brown, about 3-4 minutes. Remove to a plate.

Add carrots and celery to the pot.

Cook, stirring, until just softened, about 5 minutes.

Add chicken broth and 3 cups water; bring to a boil.

Return meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 tsp salt.

Simmer until meatballs are cooked through, about 2 minutes.

Add tortellini and cook until they float to the top, about 4 minutes.

Add spinach and cook, stirring, until wilted, 1 minute.

Season with salt and pepper to taste.

Top with more parmesan cheese before serving.