Ingredients #

For the meatballs #

2 tablespoons olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
2 cups water
1/2 cup dry white wine (optional)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper (okay to use black pepper)
1 cup small pasta such as dittalini
4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)
Parmigiano Reggiano, for serving

Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.
In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.
Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.

Recipe credit: Once Upon a Chef