Step 1

Add the beef and pork into a large mixing bowl.

Step 2

Add the breadcrumbs, parsley, oregano, parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of pepper.

Step 3

Gently toss the mixture together with clean hands until everything is coated and evenly distributed.

Step 4

Shape the mixture into small meatballs, about 3/4-1-inch around, and place them on a plate.

Step 5

Heat 1 tablespoon of olive oil in a large, non-stick skillet on the stove-top over medium-high heat.

Step 6

Once the oil is shimmering, add 1/2 of the meatballs and cook, stirring occasionally, until mostly browned and cooked through, about 4 minutes.

Step 7

Transfer the cooked meatballs to a paper-towel-lined plate to drain.

Step 8

Repeat with the remaining 1/2 of the meatballs.

Step 9

While cooking the meatballs, heat the remaining 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 10

Add in the carrots, onion, and celery and cook until the vegetables soften, for about 6-8 minutes.

Step 11

Add in the garlic and sauté until fragrant, about 1 minute.

Step 12

Pour in the chicken broth and season with salt and pepper to taste.

Step 13

Bring the soup to a boil.

Step 14

Add the cooked meatballs and the pasta and cook until the pasta is tender, for about 10 minutes.

Step 15

In the last minute of cooking, add the spinach and stir.

Step 16

Serve warm topped with parmesan.