Mix together ground beef, egg, bread crumbs, cheese, garlic powder, basil and onion powder.
Shape mixture into 3/4" balls. Set Aside.
In a skillet over low heat, melt butter. Add celery, carrots, basil and onion and saute until onion is clear.
In a large pot, heat broth over low heat. Once celery, onions, and carrots are sauteed, add to the broth. Add orzo to pot and boil for 8-10 minutes.
In the empty skillet, brown the meatballs over medium-low heat until brown on the outside. Gently roll meatballs for even browning.
Drain meatballs on a paper towel and add to large pot of soup and cook 5-7 minutes. Add salt and garlic salt.
Add spinach and stir. Cook another 3-5 minutes and serve.