📖 Instructions

1. **Prepare the Meatballs:** In a medium bowl, combine the ground meat (beef and pork), breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, pepper, and egg. Gently mix until just combined. Be careful not to overmix, as this can result in tough meatballs.
2. **Roll the Meatballs:** Using your hands (slightly dampening them helps), roll the meat mixture into very small meatballs, about 1/2 inch in diameter. These should be tiny!
3. **Sauté Aromatics:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and carrots and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. **Brown the Meatballs:** Add the meatballs to the pot and cook until browned on all sides. You don't need to cook them through at this point; you just want to get some color on them. Be gentle when stirring so they dont break.
5. **Add Broth and Seasonings:** Pour in the chicken broth and add the bay leaf, Italian seasoning, and Parmesan cheese rind (if using). Bring the soup to a simmer.
6. **Simmer the Soup:** Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together and the meatballs to cook through. The longer it simmers, the better the flavor will be!
7. **Add Greens:** Stir in the chopped spinach or escarole and cook until wilted, about 2-3 minutes. Don't overcook the greens; you want them to retain some of their texture and color.
8. **Season to Taste:** Remove the Parmesan cheese rind (if used) and season the soup with salt and pepper to taste. Remember, taste as you go!
9. **Serve:** Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve warm with a side of crusty bread, if desired. Enjoy!