Italian Wedding Soup

-1/2 lb ground beef
-1/2 lb ground pork
-1/2 cup breadcrumbs
-1.5 tsp oregano
-1/4 cup parsley, finely chopped
-1 egg
-1/2 cup shredded parmesan
-1 cup carrots, chopped
-3/4 cup celery, chopped
-1 cup yellow onion, chopped
-2 tbsp garlic, minced
-2.5 cups spinach, chopped
-1 cup acini de pepe
-6 cups chicken broth

1. Make meatballs. Combine beef, pork, breadcrumbs, oregano, parsley, egg and parmesan, salt and pepper. Mold into small, bite sized meatballs. Set aside.
2. Heat pan over medium high. Add drizzle of olive oil. Brown meatballs in batches. Set on a paper towel lined plate. (They do not have to be cooked all the way through; they will continue cooking in your soup).
3. Heat a large pot over medium high heat. Add drizzle olive oil. Add onion, celery, and carrot. Sauté 7-8 min. Add garlic. Pour in chicken broth. Season with salt and pepper. Bring to a simmer.
4. Add pasta and meatballs. Turn to low. Cover and cook 12-15 min.).
5. Uncover and add in spinach. Cook 3-4 min
6. Serve sprinkled with parmesan.