Place the broth and spinach in a large stockpot or Dutch oven, Cut up the chicken breasts into slices about 1” thick and then cut slices into 3 pieces; add to stock in pan. Cook uncovered on medium low heat.
Make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Stir in the cheese, beef and sausage, Mix well. Using 1-1/2 teaspoons for each, shape the meat mixture into 1” diameter meatballs, Add to soup in pan. Continue to cook over medium heat until meatballs and chicken are cooked thru.
Cook the pasta until al dente, firm but cooked. Drain and add to soup. Cook an additional 5 min; Stir to mix.
Ladle into soup bowls and garnish with grated parmesan cheese.