Ingredients

For the Mini Meatballs:

• 8 oz ground beef

• 8 oz sweet Italian pork sausage (bulk)

• 1 small yellow onion, finely grated (~1/3 cup)

• 1 oz Parmesan cheese, finely grated (~1/4 cup)

• 1 large egg, beaten

• 1 large garlic clove, grated

• 1/2 cup Italian-seasoned breadcrumbs

• 1 1/2 tsp dried basil

• 1 tsp fennel seeds (lightly crushed)

• 1 tsp kosher salt

• 1/2 tsp black pepper

For the Soup:

• 3 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped (~1 cup)

• 1 large carrot, peeled and chopped (~1 cup)

• 1 celery stalk, chopped (~1/2 cup)

• 1 tablespoon dried Italian seasoning

• 6 cups low-sodium chicken broth

• 1 teaspoon kosher salt

• 4 ounces uncooked lasagna noodles, broken into 2-inch pieces (about 3 cups)

• 4 cups baby spinach (about 5 ounces)

• 1/3 cup finely grated Parmesan cheese, plus more for garnish

• 1/2 cup heavy cream

• Shredded mozzarella cheese and chopped fresh basil for serving

Instructions

1. Make mini meatballs: Combine all meatball ingredients in a bowl and form into ½-ounce mini meatballs.

2. Cook meatballs: Heat olive oil in a large Dutch oven over medium heat. Add meatballs in batches and brown on all sides, about 4 minutes. Remove with a slotted spoon and set aside.

3. Cook vegetables: Add onion, celery, and carrots to the Dutch oven and cook until softened, about 5-8 minutes. Stir in Italian seasoning and cook 1 minute more.

4. Add broth: Pour in chicken broth  and bring to a boil. Add broken lasagna noodles and cook until noodles are tender.

5. Add meatballs and spinach: Return meatballs to the pot. Stir in spinach, grated Parmesan, and heavy cream; cook for another minute until spinach wilts and meatballs are fully cooked.

6. Serve: Ladle soup into bowls and top with shredded mozzarella, fresh basil, and extra Parmesan cheese.