Preheat the oven to 350 degrees F.

For the meatballs, place the ground sausage, ground meat, bread crumbs, garlic, Parmesan, milk, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine with a fork or your hands.

Roll into balls. (about 3 tablespoons big - makes about 40).

Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Once the meatballs are in the oven, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.

Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.

Add the chicken stock and bring to a boil. Cook for another 5 minutes.

Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.

Add the dill, meatballs, and spinach and simmer for 1 more minute.

Serve sprinkled with freshly grated Parmesan cheese.