In a large bowl, mix together meatball ingredients: beef, sausage, breadcrumbs, parmesan cheese, egg, parsley, garlic powder, and salt. Using about 2 tsp of meat, roll into mini meatballs and set aside.

Heat a saucepan over medium-high heat and add 1 tbsp olive oil. Once hot, add meatballs and cook for about 5-6 minutes total, turning frequently to make sure all sides are cooked. Use a slotted spoon to transfer to plate after done cooking.

Chop and prepare all veggies.

Heat a large dutch oven over medium-high heat and add remaining 2 tbsp oil. Once hot, add onion, carrots, and celery. Cook for about 5 minutes or until veggies have began to soften. Add garlic and spices, and cook another 2 minutes.

Pour in chicken broth and water and stir until combined.

Add in meatballs and pasta. Bring to a boil. Once boiling, reduce heat to medium and let simmer for 15 minutes. After pasta is fully cooked and has been simmering, turn off heat and add in spinach. Stir it until until all wilted.

Serve with fresh parmesan on top!