• Bring the broth to a boil over high heat.
  1 gallon chicken broth
• Add the carrots, celery, and spinach, and turn to low. Simmer for about 30 minutes, until tender
  3 large carrots, 4 stalks celery, 12 oz spinach
• About 15 minutes into the simmering, add the pasta.
  12 oz pasta

Make the Meatballs

• In a large bowl, combine the beef, Italian sausage, eggs, onion, garlic, bread crumbs, cheese, and 1 teaspoon of salt and pepper (each). Mix until fully combined.
  1 lb ground beef, 1 lb Italian sausage, 2 eggs, ½ cup onion, 3 cloves garlic, 2 tablespoon parsley, ½ cup bread crumbs, ½ cup Parmesan cheese, Sea salt and black pepper
• Moisten hands and shape medium-sized meatballs. Place them on a platter.
• In a large frying skillet over medium heat, warm the oil.
  3 tablespoon olive oil
• Working in batches, add the meatballs to the hot oil and brown on all sides, about 6 - 8 minutes. The insides won't be completely cooked at this point.
• Finish Off the Soup
• Using a slotted spoon, carefully add the meatballs to the soup and simmer gently over low heat until they are cooked through, about 20 minutes.
• Taste, and add salt accordingly, usually anywhere from 1 tablespoon to 2 tablespoons, depending on whether the broth was seasoned or not. Taste and then add in increments, continuing to taste until just right.
• Ladle soup into warmed soup bowl and top with grated cheese.