Step 1

In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Shape the mixture into 3/4-inch balls.  Heat the olive oil in a large skillet over medium heat.  Add the meatballs and brown in the skillet. Remove the meatballs from the skillet and plate.

Step 2

In the same skillet over medium heat, add the onions, carrots, and celery. Cook until the vegetables are softened, about 7-10 minutes. Add the garlic, parsley, basil, and oregano and cook for 1 minute while stirring constantly. Add the cooked vegetables to a heavy stockpot or Dutch oven. Add chicken broth and bring to a low boil.

Step 3

Add the acini di pepe and the cooked meatballs. Cook for 15 minutes or until the pasta is tender. Add the spinach at the last minute of cooking. Stir the soup until the spinach is wilted. Season with kosher salt and fresh ground black pepper to taste.