Step 1

In a medium mixing bowl, stir the milk into the breadcrumbs and allow the bread crumbs to absorb the moisture before continuing. This will make an extra moist meatball.

Step 2

Add ground meats, garlic salt, Italian seasoning, black pepper, egg, and ½ cup parmesan cheese. Use your hands to thoroughly mix the meatball mixture.

Step 3

Use a 1 1/2 tablespoon cookie dough scoop to form the meatballs. You can add them directly to the soup mixture to cook or brown them for more color.

Step 4

To brown the meatballs, heat the oil in a skillet over medium heat. Cook the meatballs just until browned on all sides (they will cook the rest of the way in the soup).

Step 5

Meanwhile, add a bit of olive oil to a heavy bottomed saucepan or Dutch oven.

Step 6

Saute celery and onions in the oil until soft and the onions become translucent. Add carrots and chicken broth to the pan and bring to a simmer.

Step 7

Stir in the pasta and add the meatballs. Continue simmering until the pasta is cooked to your liking and the meatballs are cooked through (8-10 minutes).

Step 8

Remove soup from heat and stir in spinach leaves.

Step 9

Serve with freshly grated parmesan cheese and a bit of fresh parsley, if desired.