Put the mince, thyme, crumbs and parmesan into a bowl and add the salt and egg. Mix very well with your hands ( wear gloves if you like)
When well combined shape the mixture into walnut sized balls putting onto a tray. plate. Makes about 24- 28 balls. Put into the fridge till you make the sauce.
Heat a wide bottomed pot with sides, add the oil and the vegetables including the garlic and thyme and sweat gently till they are starting to get softish. Add the 2 cups of stock and let it simmer on low for about 5- 10 minutes or until the vegetables are soft . Add the spinach and stir the using a stick blender ( or transfer to a blender) and puree the sauce till smooth.
Turn down to a lower heat and add the chicken balls. Let them just come to the bowl and gently stir or move the meatballs around. Put the lid on and cook for 10 minutes.
Uncover the Meatballs and test one ( these will be done by now and the sauce should be simmering). This should take about 10 minutes till they are cooked.
Taste your sauce, to see if it needs any more salt or pepper.
If your rice or fregola isn't ready put a lid on a let it sit for a few minutes.