In a large bowl, combine pork, beef, breadcrumbs, oregano, parsley, egg, parmesan. salt and pepper. Roll into small, bit sized balls.
Heat a pain over medium high. Add a drizzle of olive oil. Add meatballs. Brown on all sides for 5-6 minutes. They do not have to be cooked all the way through, they will finish cooking in the soup.
Once browned, pour meatballs onto a plate lined with paper towel.
In a large pot with a lid over medium high heat, add a drizzle of olive oil.
Add onion, celery, and carrots. Saute 7-8 min.
Add minced garlic and chicken broth. Season with salt and pepper. Bring to a simmer. Add in pasta and browned meatballs.
Turn heat to low, cover, and cooke 13-15 min.
Uncover and add spinach. Cook additional 3-4 minutes.