Start by making your meatballs. Add lean ground beef, Italian sausage, egg, chopped parsley, garlic powder, finely chopped parsley, bread crumbs, grated parmesan cheese, salt, and pepper in a large bowl and mix by hand.
Form the meat mixture into tiny balls and fry in a pan with some olive oil. Set aside for later.
For the soup, heat more olive oil in a large pot and sauté the yellow onion, garlic, carrots, and celery until fragrant and soft.
Deglaze the pot with white wine, then add equal parts chicken broth and beef broth.
Integrate your orzo pasta, top with bay leaves, and let simmer for a few minutes.
After that, add your cooked meatballs in, remove the bay leaves, and top with chopped spinach. Allow to simmer for another few minutes.
Top with more grated parmesan cheese, serve and enjoy!
Cook it hands-free.
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