Oh my God this soup is good.   If you don't want to go to the trouble to make soup you can just make the meatballs and use them in another recipe.

Meatballs
1	egg
3 tbl	fresh chives, finely chopped (green onions work if you can’t find chives)
2 tsp	ground sage
4 cloves	garlic, inced
½ lb	lean ground beef
½ lb	sweet Italian sausage, casings removed
½ cup	Parmesan Cheese, freshly grated, NOT that pre-grated sawdust in a can stuff in the dairy section of your local grocery store
½ cup	Italian seasoned bread crumbs
¼ tsp	salt
Soup
2 tbl	olive oil
1	medium onion, diced
3	large carrots, diced
2 stalks	celery, diced
6 cups	chicken broth
2 cups	beef broth
2 cups	water
½ cup	white wine
2	bay leaves
½ tsp	salt
¼ tsp	freshly ground black pepper
1 cup	uncooked small pasta like ditalini
4 to 5 oz (by weight)	fresh spinach, stems removed and roughly chopped
	Parmesan Cheese for garnish, freshly grated, NOT that pre-grated sawdust in a can stuff in the dairy section of your local grocery store

First make the meatballs.  Preheat your oven to 350°.  Line a baking sheet with aluminum foil and spray it with non-stick cooking spray.

In a large bowl, beat the egg with the chives or green onions, sage, and garlic.  Add the ground beef, sausage, Parmesan, and bread crumbs and mix well.  Roll the mixture into tablespoon sized meatballs, about 1-inch in diameter, and place on the baking sheet you prepared earlier.  Bake for 15 to 18 minutes, or until lightly browned and cooked through.  Set these aside on a paper towel lined plate.

Now make the soup.  Put a large Dutch oven or soup pot over medium high heat and add the olive oil.  Add the onions, carrots, and celery, and cook, stirring frequently, until the vegetables are softened and the onions are clear.  This should take 8 to 10 minutes.  Add the chicken broth, beef broth, water, wine, bay leaves, salt, and pepper, and bring to a boil.  Add the pasta and cook, uncovered, at a simmer until the pasta is al dente (usuallly about 8 minutes).  Add the spinach and meatballs and simmer for 2 more minutes or until the spinach is wilted and the meatballs are hot.  Ladle into bowls and serve with a little grated Parmesan sprinkled over the top.

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