This is a dish that I enjoyed as a child but had not made for many years. My brother just shared this recipe and I just had to make it. A hearty soup that can be served as an appetizer or better yet - as a main course.  

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Meatballs
1 Large egg
1/2 Pound ground Beef*
1/2 Pound ground Pork*
1/2 Cup Italian Bread Crumbs or Panko
1/3 Cup grated Parmesan
3 Tablespoons chopped fresh Italian (flat leaf) Parsley
2 Large Garlic cloves, minced
1 Teaspoon dried Oregano
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Olive Oil

* I used 1 pound of Beef - as I did not have ground Pork handy
** This is about a Tablespoon of Garlic. I google these measurements as not all cloves are created equal!

Soup
3 Tablespoons Olive Oil
1 Large yellow Onion, chopped (about 2 cups)
3 Medium Carrots, diced (about 2 cups)
2 - 3 Large Celery stalks, diced (about 1½ cups)
2 Large Garlic cloves, minced (about 1 tablespoon)
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
8 Cups Chicken Broth ***
1/2 cup Pasta ****
3 Cups packed Baby Spinach
Grated Parmesan

*** We use Better than Bullion as it takes up less space, less waste (garbage), and keeps in the refrigerator until needed.
**** We used Pastina as we had it handy, but you can use Orzo, Tubettini, Ditalini or another small pasta. Tubettini was my Mom's favorite to use in soups, but I cannot find it here locally.

Meatballs
Crack the egg into a large bowl and beat it with a fork or preferably a small whisk. Add the beef, pork, bread crumbs, Parmesan, parsley, garlic, oregano, salt and pepper and mix thoroughly with your hands, but do not overwork. Shape the small meatballs using about a 1 heaping teaspoon, and then place on a tray.

Soup
In a large pot heat the olive oil over medium heat. When the oil is hot (shimmery), fry the meatballs in batches, turning occasionally to lightly brown all sides. It will take about 3 minutes per batch. Transfer to a paper towel-lined tray (towel to soak up excess oil and fat). Add the onion, carrots and celery to the pot and cook, stirring occasionally. Once the vegetables are tender, (careful to not overcook) about 10 minutes, add the garlic, salt, and black pepper. Cook until the garlic is fragrant, generally about 1 minute. Add the broth and then return the meatballs to the pot, and bring it to a simmer over medium/high heat. Lower the heat and stir in the pasta until the pasta is tender. The cook time will depend on the pasta you use. Stir occasionally. When the pasta is cooked (I prefer al dente) Add the spinach and stir until just wilted.

Serve hot, topping with grated Parmesan Cheese.

Enjoy!