Mix ¼ cup of plain breadcrumbs, ¼ cup of grated Parmesan, ½ teaspoon of dried Italian seasoning, ⅛ teaspoon of salt, and ⅛ teaspoon of black pepper.
Add 450g of Italian pork sausage meat and 1 large egg. Mix gently and roll into small meatballs, about 1 tablespoon each.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Soften 1 yellow onion, finely diced, with 2 garlic cloves, minced.
Add 3 carrots and 3 celery stalks, finely diced. Cook until the celery begins to soften.
Add 1 teaspoon of dried Italian seasoning for the broth and 6 cups of chicken broth. Bring to a boil, add the meatballs and cook for about 10 minutes, until their centers reach 160°F / 71°C.
Add ½ cup of acini di pepe and cook for about 7 minutes, until tender. Stir in 4 cups of fresh spinach until wilted. Season with salt and pepper.
