- Add beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper to a large mixing bowl. Use your hands to gently break up mixture and distribute ingredients. Shape mixture into small (1-inch) meatballs and transfer to a large baking tray drizzled with avocado oil or olive oil. Place oven rack on highest shelf and turn oven to broil. Broil meatballs for 4-5 minutes, or until browned. Note that the meatballs will not be fully cooked, they’ll continue to cook in the soup.
- Add olive oil to a large pot over medium-high heat. Add carrots, onion, and celery and sauté for 8 minutes, or until softened. Stir in garlic and sauté 2 minutes. Pour in chicken bone broth and bring mixture to a boil.
- Add pasta and meatballs to soup, reduce heat to medium-low, cover, and cook until pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach and stir until wilted.
- Divide soup into bowls and garnish with parmesan cheese. Enjoy!