1-First Step: Mise en place and meatball mix Gather and measure all ingredients before you start. Chop 1 1/4 cups carrots, 1 1/4 cups onions, and 3/4 cup celery. Mince 4 garlic cloves. Roughly chop 6 oz spinach and finely shred extra Parmesan for serving. In a large mixing bowl, combine 8 oz lean ground beef, 8 oz ground pork, 1/2 cup fresh white bread crumbs, 1/4 cup chopped fresh parsley, 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried), 1/2 cup finely shredded Parmesan cheese, 1 egg, 1 tsp salt, and 1/4 tsp black pepper. Gently mix with your hands until evenly distributed; avoid overworking the meat to keep meatballs tender.

2-Second Step: Shape and brown the meatballs Form the mixture into very small meatballs about 3/4 inch to 1 inch in diameter. Place them on a plate as you go. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Brown half the meatballs, turning occasionally for about 4 minutes so they color on multiple sides. Transfer browned meatballs to a paper towel-lined plate. Repeat with remaining meatballs. The goal is to brown, not fully cook, because they’ll finish in the soup.

3-Third Step: Build the soup base While you brown the meatballs, heat 1 tbsp olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery and sauté until softened, about 6 to 8 minutes. Stir occasionally so the vegetables soften and release sweet flavors. Add the minced garlic and sauté for 1 more minute until fragrant. This soffritto creates a savory backbone for the broth.

4-Fourth Step: Add broth, pasta, and meatballs Pour 5 cans (14.5 oz each) low-sodium chicken broth (about 8.75 cups) into the pot. Season lightly with salt and pepper, remembering the meatballs and Parmesan will add saltiness later. Bring the pot to a boil over medium-high heat. Add 1 cup dry acini di pepe (or your chosen small pasta) and the browned meatballs. Reduce heat to medium-low, cover the pot, and simmer. Stir occasionally so the pasta cooks evenly and nothing sticks to the bottom. Simmer until the pasta is tender and meatballs are fully cooked, about 10 minutes.

5-Final Step: Add greens and serve In the last minute of cooking, stir in 6 oz roughly chopped spinach so it wilts gently without overcooking. Taste and adjust salt and pepper. Ladle the soup into bowls and sprinkle additional finely shredded Parmesan cheese over each serving. Serve piping hot with crusty bread if desired.