1. In a large bowl, combine ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix gently until just combined.

2. Roll the mixture into 1-inch meatballs and place on a plate.

3. In a large pot, heat olive oil over medium heat. Add the meatballs in batches and brown on all sides. Remove and set aside.

4. In the same pot, add a bit more olive oil if needed, then sauté onion, garlic, and diced carrots until softened.

5. Pour in chicken broth and bring to a boil. Add the browned meatballs back into the pot. Reduce heat and simmer for 10–12 minutes.

6. Stir in acini di pepe and cook for 8–10 minutes until pasta is tender.

7. Add spinach or escarole and cook until wilted, about 2 minutes. Taste and adjust seasoning.

8. Serve hot, garnished with extra Parmesan and chopped parsley if desired.