In a large bowl, combine the ground beef, ground sausage, breadcrumbs, eggs, parmesan, parsley, garlic powder, salt, and black pepper. Mix until very well combined.

Use about one tablespoon of the meat mixture per meatball. Roll in the palm of your hands to shape.

In a large skillet over medium high heat, add a generous drizzle of olive oil. Add the mini meatballs to sear until browned on all sides. Set aside.

In a large soup pot over medium high heat, add another generous drizzle of olive oil. Add the chopped onion, carrot, celery, and garlic. Sauté for 4-5 minutes, until fragrant and tender.

Stir in the uncooked orzo pasta.

Deglaze the pot with the white wine. Stir until evaporated.

Add the chicken broth, bay leaves, mini meatballs, and spinach. Bring to a boil, then simmer for 10 minutes. Enjoy warm with freshly grated parmesan on top to serve!