In a large mixing bowl, combine the ground chicken, Italian sausages (with casings removed), crushed garlic, breadcrumbs, salt, and pepper. Using your hands or a spoon, mix the ingredients until fully combined. Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. You should get around 25-30 meatballs. Set them aside while you prepare the soup.

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent. This step helps to build the base flavor of the soup.

Pour the chicken broth into the pot with the sautéed vegetables. Stir gently, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer.

Gently add the meatballs to the simmering soup. Be careful not to break them apart when placing them into the pot. Allow the meatballs to cook in the broth for about 10-12 minutes. You’ll know they’re done when they float to the top and are firm to the touch. They will also continue to cook slightly in the residual heat of the soup.

Once the meatballs are cooked, stir in the small pasta (like pastina). Let the pasta cook for about 8-10 minutes, or according to the package instructions. Stir occasionally to prevent sticking. The pasta will absorb some of the broth, making the soup thicker.

In the last 2-3 minutes of cooking, stir in the fresh spinach. The spinach will wilt quickly, adding both flavor and color to the soup. Taste the soup and adjust the seasoning with salt and pepper, if needed.

Once the pasta and spinach are fully cooked, the soup is ready to serve. Ladle the soup into bowls, ensuring each serving gets a good balance of meatballs, pasta, and vegetables.