In a large bowl place the sausage, beef, Italian seasoning, ½ teaspoon salt, ½ teaspoon of pepper, bread crumbs, and an egg.

Mix meat with hands until just mixed. Scoop into 1 tablespoon meatballs, about 28-30 meatballs. Keep these scoops on the smaller side and gently roll each meatball smooth with a quick roll with your hands.

Add 1 tablespoon olive oil to a large pot and warm over medium high heat. Add half the meatballs and brown. Turn the meatballs regularly, about 4 minutes per batch. Place meatballs on paper towel lined plate after browning. Repeat browning with the second half of the meatballs in the pot.

Place the diced onion and diced carrot in the same pot. Cook in the meatball drippings for about three minutes over medium heat to soften the vegetables. Add garlic, ¼ teaspoon salt and ¼ teaspoon pepper and cook for 1-2 minutes.

Pour broth and one cup of water into the pot. Turn up the heat to medium high and bring the soup to a roiling boil. Once boiling, turn down the heat until the soup is at a simmer.

Add meatballs and adjust the heat up so the pot continues to simmer. Cook for 2-3 minutes, some of the meatballs will begin to come to the surface.

Pour pasta in the pot and cook at a simmer for 9-10 minutes until the pasta is soft. You can turn the heat down to medium-low until ready to serve.

Place chopped spinach to the pot right before serving, and cook until wilted about one minute. Then serve and enjoy.