In a bowl mix the ground sausage with minced garlic, salt, pepper and a beaten egg. 

Use a teaspoon to form into uniform meatballs. 

Place meatballs on a grill pan for grilling or a lined baking sheet for oven baking. 

To grill place over indirect heat with about a 300° fire using hickory for smoke flavor. Cook with the grill lid closed for about 15- 20 minutes or until meatballs reach 165°. 

Conventional Oven: Bake on a lined baking sheet at 350° for about 15- 20 minutes. 

Set meatballs aside while you prepare the soup.

Cook bacon in a dutch oven or a heavy bottom pan over medium heat, cooking on both sides. 

Remove from pan and drain on paper towels.

Stir in onions, garlic, carrots, celery and bell peppers into the pan, cook over medium heat until vegetables soften, stirring often. 

Add broth, tomato sauce, basil, thyme, oregano, salt and pepper. 

Chop spinach coarsely. If using frozen, squeeze out the excess moisture. Stir in spinach, crumbled bacon and meatballs and bring mixture to a boil. 

Add pasta and cook about 6-8 minutes, just until pasta is tender. 

Remove from heat and ladle into bowls and top with grated Parmesan cheese.