Prepare the Meatballs:

• In a large bowl, combine the breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs absorb the milk.

• Add the ground beef, Italian sausage, Parmesan cheese, egg, salt, and pepper to the breadcrumb mixture. Mix gently until combined.

• Form the mixture into 1-inch meatballs (about 40-45 meatballs) and place them on a parchment-lined baking sheet or plate.

Sear the Meatballs:

• In a large soup pot or Dutch oven, heat the olive oil over medium-high heat until hot.

• Working in batches, add the meatballs and sear for about 5 minutes per batch, until browned on the outside. They will finish cooking in the soup. Remove and set aside.

Sauté the Vegetables:

• In the same pot, add the chopped onion, celery, and carrots. Sauté for 7-8 minutes until softened.

• Add the minced garlic and cook for an additional minute.

Assemble the Soup:

• Pour in the chicken broth and add the Italian seasoning. Stir to combine.

• Return the seared meatballs to the pot. Increase the heat to high and bring the soup to a boil.

Cook the Pasta:

• Once boiling, add the uncooked pasta to the soup. Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally, until the pasta is tender.

Add the Spinach:

• Stir in the fresh spinach and cook for a few minutes until wilted.

• Taste and adjust seasoning with salt and pepper as needed.

Serve:

• Ladle the soup into bowls and top with extra grated Parmesan cheese if desired.