In a large stockpot, sauté carrots, onion, celery and garlic in heated olive oil until soft and slightly brown.
Add chicken stock and reduce to medium heat for 10-15 minutes, stirring occasionally.
Add orzo and meatballs and let cook for 5 minutes; then stir in spinach. Cook an additional 5 minutes and season with salt and pepper. Serve with Alessi Breadsticks.