Make the mini meatballs

• In a large bowl, mix the ground beef, Italian sausage, breadcrumbs, Parmesan, egg, parsley, garlic powder and salt.
• Using about 2 tsp of meat per ball, roll into mini meatballs and set aside.

Brown the meatballs

• Heat a saucepan over medium-high heat and add part of the olive oil.
• Once hot, add the meatballs and cook, turning frequently so all sides are cooked.
• Transfer to a plate with a slotted spoon.

Prepare the vegetables

• Chop the onion, carrots and celery and mince the garlic.

Sauté the vegetables

• Heat a large Dutch oven over medium-high heat and add the remaining olive oil.
• Add the onion, carrots and celery and cook until they begin to soften.
• Add the garlic, oregano, basil, dried parsley, salt and pepper and cook, stirring.

Simmer the soup

• Pour in the chicken broth and water and stir until combined.
• Add the meatballs and pasta and bring to a boil.
• Reduce the heat to medium and simmer until the pasta is fully cooked.

Wilt the spinach and serve

• Turn off the heat and add the baby spinach.
• Stir until all the spinach is wilted.