In a small bowl, mix breadcrumbs and mustard and add about ⅛th cup of water. Mix well so the mustard is well dispersed.

In a medium bowl, combine meat mixture, breadcrumbs and onions and mix well.

Roll meatballs into 1 inch balls.

Heat oil in a saute pan and fry meatballs. Makes sure to turn occasionally. Cook until meatballs are cooked through.

Set aside meatballs.

Add chicken broth to dutch oven (or a large pot) and bring to a slow boil.

Carefully add back meatballs. Cook for about 5 minutes to help ensure meatballs are cooked through.

Add tortellini, following package directions to cook through.

Lastly, add spinach. It only takes about a minute or two for it to wilt and it's ready.

Add Salt and pepper to taste.

I LOVE grated parmesan cheese on top but that's totally optional!