Saute ¾ cup minced onion for the meatballs in a medium skillet with 2 tablespoons olive oil to soften, about 5 minutes. Stir in 1 tablespoon minced garlic and set aside to cool slightly.

In a small bowl, mix 1 large egg, ½ cup parmesan cheese, ½ cup plain bread crumbs, ⅓ cup whole milk, 2 tablespoons finely chopped parsley, 1 heaping teaspoon dry Italian herb blend, ½ teaspoon sea salt, and ½ teaspoon freshly ground black pepper until well blended and set aside to allow bread crumbs to absorb the liquid.

In a separate large bowl, mix the 1 lb ground pork, and 1 lb Italian sausage to combine, and then mix in the onions and egg mixture until well incorporated. Roll into bite-sized meatballs (or use a small meatball scoop) and place on a parchment-lined rimmed baking sheet about an inch apart.

Broil on high in the oven (about 10 inches from the oven coil) for about 8 minutes or until cooked through.

In a soup pot, saute the 1 ½ cups diced onion for the soup in 2 tablespoons olive oil for 8 minutes to soften and caramelize (brown at the edges). Stir in the 2 tablespoons minced garlic, 3 cups sliced carrot rounds, 4 ribs chopped celery, 16 ounces sliced cremini mushrooms and continue to cook another 6-8 minutes until vegetables release liquid and begin to brown (add oil if the pan is too dry).

Stir in the 48 ounces beef stock, 2 teaspoons dry Italian herb blend, ¼ teaspoon red pepper flakes, and meatballs to the pot with the vegetables and simmer 10 minutes to meld flavors. (Broth should just cover the contents, but more can be added, if desired.)

Stir in 8 ounces fresh spinach, 2 cups heavy cream, 1 cup grated parmesan cheese, and 2 tablespoons chopped parsley. Allow to simmer 5 minutes to meld flavors. Taste and season with salt and pepper, as desired.