Preparation

• Dice the carrots, finely dice the onion, dice the celery, mince the garlic, and roughly chop the spinach. In a large bowl, combine ground beef, ground pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Form into 1-inch meatballs.
• Heat olive oil in a large pot over medium-high heat. Add meatballs and brown them for about 4 minutes total. Transfer to a plate and set aside.
• In the same pot, add diced carrots, onions, and celery. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 more minute.
• Pour in chicken broth and bring to a boil. Add acini di pepe pasta and return browned meatballs to the pot. Reduce heat and simmer covered for 10 minutes.
• Stir in spinach during the last minute of cooking. Adjust seasoning with salt and pepper.
• Ladle soup into bowls and top with freshly grated parmesan cheese. Serve immediately.