In a mixing bowl, combine the ground chicken, bread crumbs, eggs and Italian seasoning into 3/4 inch diameter meatballs.
In a large saucepan or Dutch oven, add the olive oil and brown the meatballs on all sides. Add the 2 cups of homemade chicken stock and 3 cups of water. Feel free to add water as needed.
Stir in the diced tomatoes, and frozen spinach. Bring to a rolling boil. If you plan to let it simmer, reduce heat to low.
Add the pasta noodles about 12-14 minutes before you'd like to serve the soup. Do not let them overcook, or you'll end up with Mushy Italian Wedding Soup!
Serve as is, or with a slice of bread or side salad.