Step 1: Preheat the oven to 350℉. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.

Step 2: In a large bowl, beat the egg with the chives, sage and garlic. Add the rest of the meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1 inch in diameter) and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.

Step 3: In a large soup pot or dutch oven heat the olive oil over a medium heat. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about eight minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper and bring to a boil. Taste the soup and season if necessary.

Step 4: Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes. Reduce the heat to low and ad the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.

Step 5: A portion of this soup can be frozen for up to three months. After step 3, divide and freeze separately the broth and the meatballs. Defrost the broth and the meatballs over night in the refrigerator before using. Reheat the broth and then continue with the instructions in Step 4 using appropriate proportions of pasta and spinach.

Ingredients

For the Meatballs:

For the Soup: