Combine the beef, garlic, parsley, and onion together.

Shape into 1/2-inch meatballs.

Brown the meatballs in a nonstick skillet over medium heat, until cooked through; set aside.

Pour broth into a large pot and add the chopped carrot; bring to a boil.

Reduce the heat, add meatballs; cover and let simmer for about 20 minutes.

Add the spinach and simmer for 15 minutes longer.

Garnish with the fresh garlic.