Step 1: Prepare the Meatballs

1. In a large bowl, combine breadcrumbs and milk. Let sit for 2 minutes to absorb.
2. Add ground beef, Italian sausage, Parmesan cheese, egg, salt, and pepper. Mix gently with your hands until combined, being careful not to overwork the mixture.
3. Roll into small 1-inch meatballs (about 40–45). Place on a parchment-lined tray.

Step 2: Sear the Meatballs

1. Heat olive oil in a large soup pot over medium heat.
2. Add the meatballs in batches, searing each batch for about 5 minutes until browned on the outside. Remove and set aside (they’ll finish cooking in the soup).

Step 3: Sauté the Vegetables

1. In the same pot, add onion, celery, and carrots. Sauté for 7–8 minutes until softened.
2. Stir in garlic and cook for an additional minute.

Step 4: Build the Soup

1. Pour in chicken broth and add Italian seasoning. Stir well.
2. Return the seared meatballs to the pot.
3. Bring the soup to a boil over medium-high heat.

Step 5: Cook the Pasta

1. Once boiling, add the uncooked pasta and reduce heat to a simmer.
2. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking.

Step 6: Add the Spinach

1. Stir in the fresh spinach, allowing it to wilt into the soup.
2. Taste and adjust seasoning with salt and pepper as needed.