Italian wedding soup

a couple handful baby spinach
2 cloves garlic (chopped)
1 shallot (sliced thin)
2 quart chicken stock
1/2 pound ground chicken
basil leaves (sliced thin)
1/4 cup Parmesan cheese
1/4 cup dried breadcrumbs
1 egg (beaten)
1/2 cup diced carrots
1/4 cup small cut pasta
1/2 cube chicken bouillon
1 oz pancetta, sliced thin
1 tbs olive oil

In a medium bowl, combine chicken, 1 clove garlic, bread crumb, Parmesan cheese, basil and egg. Shape into 1 inch balls, set aside.
In a medium stock pot, heat oil, add bacon till brown, then add shallot and garlic til fragrant, add chicken bouillon, add broth, heat until boiling, add carrots, spinach, pasta and meatballs. Return to boil; reduce heat to medium. Cook, stir frequently for about 10 minutes. Serve hot with Parmesan cheese on top.