In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.

In a large pot, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.

In the same pot, add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.

Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer. Return the meatballs to the pot and let them cook in the broth for about 10 minutes.

Add the tortellini to the pot and cook according to package instructions, usually about 3-5 minutes. Stir in the fresh spinach and cook until wilted.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil and additional grated Parmesan cheese.