Step 1: Make the Meatballs

1. In a large bowl, combine ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, and pepper.
2. Mix until just combined. Avoid overmixing to keep the meatballs tender.
3. Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place them on a plate or tray and set aside.

Step 2: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.
3. Add the minced garlic and cook for an additional minute, stirring frequently.

Step 3: Build the Soup Base

1. Pour the chicken broth into the pot and add the Italian seasoning.
2. Bring the mixture to a gentle boil, stirring occasionally.

Step 4: Cook the Meatballs

1. Carefully drop the meatballs into the simmering broth, one at a time.
2. Cook for 10–12 minutes, stirring occasionally to ensure the meatballs are evenly cooked.

Step 5: Add the Pasta and Spinach

1. Stir in the uncooked acini de pepe pasta and cook for 8–10 minutes, or until the pasta is al dente.
2. Add the fresh spinach to the soup and stir until it wilts, about 1–2 minutes.

Step 6: Season and Serve

1. Taste the soup and adjust salt and pepper as needed.
2. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
3. Serve hot with crusty bread or a side salad for a complete meal.