Preparation

• In a large bowl, combine the egg, ground beef, ground pork, bread crumbs, parmesan, fresh parsley, 3 minced garlic cloves, oregano, salt, and black pepper. Mix gently with your hands until just combined.
• Roll the mixture into 1-inch meatballs (you should get about 24-30 meatballs).
• Heat olive oil in a large pot over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown them on all sides for 3-4 minutes total.
• Transfer the browned meatballs to a clean plate and set aside.
• In the same pot, add the diced onion, carrots, and celery. Sauté for 10 minutes until the vegetables soften and onions turn translucent.
• Add the freshly minced garlic, salt, and black pepper, and cook for another 1 minute until fragrant.
• Pour the chicken broth into the pot with the sautéed vegetables and bring to a simmer.
• Return the browned meatballs to the pot and let everything simmer gently for about 10 minutes.
• Add the acini di pepe pasta to the simmering broth and cook for 10 minutes, stirring occasionally to prevent sticking.
• Add the chopped spinach and stir until completely wilted, about 1-2 minutes.
• Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and finish each serving with a generous handful of grated parmesan cheese.