Make the meatballs

• In a large bowl, combine the ground beef, sausage meat, eggs, parsley, garlic powder, bread crumbs and grated parmesan.
• Season with salt and pepper and mix by hand until evenly combined.
• Roll the mixture into tiny meatballs.

Fry the meatballs

• Heat a little olive oil in a frying pan and fry the meatballs until browned and cooked through.
• Set the meatballs aside for later.

Sauté the vegetables

• Heat olive oil in a stockpot and add the diced onion, garlic, carrots and celery.
• Sauté until fragrant and soft.

Deglaze and add the broths

• Deglaze the pot with the white wine.
• Add the chicken broth and beef broth in equal parts and season with salt and pepper.

Simmer with the pasta

• Stir in the orzo and add the bay leaves.
• Let the soup simmer until the pasta is tender.

Add meatballs and spinach

• Add the meatballs to the soup and remove the bay leaves.
• Top with the chopped spinach and simmer for a few more minutes.

Serve

• Ladle the soup into bowls and top with more grated parmesan cheese.