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In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).
In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.
Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.
Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.
Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.
Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.