1-First, gather and prepare all ingredients: wash and chop vegetables, mince the garlic, and measure out spices to keep things organized in the kitchen.

2-Next, in a mixing bowl, combine the ground beef, ground pork, beaten egg, breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped fresh parsley, salt, and pepper; mix thoroughly to create the meatball mixture. This step is where the magic begins, as you shape the flavors into those tasty little meatballs. Then, form small meatballs, about ¾-inch in diameter, and set them aside on a plate for cooking.

3-In a large pot, I heat the olive oil over medium-high heat and brown the meatballs in batches for about 2 minutes; remove them and set aside. Add the diced yellow onion, diced carrots, and diced celery to the pot; soften for 6 minutes, adding more oil if needed. Now, add the minced garlic and Italian seasoning; cook for 1 minute to bring out those wonderful aromas.

4-Pour in the chicken broth and bring it to a boil, then reduce to a simmer. Return the meatballs to the pot and simmer gently for 10 minutes until they’re fully cooked. For the pasta, boil acini di pepe separately until al dente, then drain and add to serving bowls to prevent it from absorbing too much broth.

5-Finally, stir in the fresh spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper to taste, and for any dietary swaps, make changes as you go. Ladle the soup into bowls, garnish with freshly grated Parmesan cheese, and serve hot. It’s that simple, and you’ll have a delicious meal ready in no time my family always asks for seconds!

6-Crock Pot Method for Easy Prep: Brown the meatballs first as in the stovetop instructions, then transfer everything meatballs, onions, carrots, celery, garlic, Italian seasoning, and chicken broth to the Crock Pot. Cook on high for 4 hours or low for 8 hours. Boil pasta separately and add to bowls, or cook it in the Crock Pot for the last 30 minutes on low. Stir in spinach at the end and garnish with Parmesan for a hands-off meal.

7-Instant Pot Method for Speed: For a fast option, use your Instant Pot: Combine and roll meatball ingredients into 1-inch balls. Set to sauté mode and brown meatballs for about 3 minutes, then remove. Sauté onions, carrots, and celery for 5 minutes, add garlic and Italian seasoning (plus optional flavors like mustard powder or hot sauce), and cook for 1 minute. Add chicken broth, scrape the bottom, return meatballs, seal the lid, and pressure cook for 5 minutes. Quick release steam, add pasta separately or directly and sauté for 9 minutes, stir in spinach, and serve with garnish.