Saute ¾ cup minced onion for the meatballs in a medium skillet with 2 tablespoons olive oil to soften, about 5 minutes. Stir in 1 tablespoon minced garlic and set aside to cool slightly.

In a small bowl, mix 1 large egg, ½ cup parmesan cheese, ½ cup plain bread crumbs, ⅓ cup whole milk, 2 tablespoons finely chopped parsley, 1 heaping teaspoon dry Italian herb blend, ½ teaspoon sea salt, and ½ teaspoon freshly ground black pepper until well blended and set aside to allow bread crumbs to absorb the liquid.

In a separate large bowl, mix the 1 lb ground pork, and 1 lb Italian sausage to combine, and then mix in the onions and egg mixture until well incorporated. Roll into bite-sized meatballs and place on a parchment-lined rimmed baking sheet about an inch apart.

Broil on high in the oven for about 8 minutes or until cooked through.

In a soup pot, saute the 1 ½ cups diced onion for the soup in 2 tablespoons olive oil for 8 minutes to soften and caramelize. Stir in the 2 tablespoons minced garlic, 3 cups sliced carrot rounds, 4 ribs chopped celery, 16 ounces sliced cremini mushrooms and continue to cook another 6-8 minutes until vegetables release liquid and begin to brown.

Stir in the 48 ounces beef stock, 2 teaspoons dry Italian herb blend, ¼ teaspoon red pepper flakes, and meatballs to the pot with the vegetables and simmer 10 minutes to meld flavors.

Stir in 8 ounces fresh spinach, 2 cups heavy cream, 1 cup grated parmesan cheese, and 2 tablespoons chopped parsley. Allow to simmer 5 minutes to meld flavors. Taste and season with salt and pepper, as desired.