Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

In a large mixing bowl, gently combine ground beef, ground pork, eggs, crushed garlic, dried herbs, Italian breadcrumbs, and grated Parmesan cheese.

Place the formed mini meatballs on the prepared baking sheet and bake for 18-22 minutes.

While the meatballs are baking, heat olive oil in a large pot over medium heat. Add sliced leeks, diced carrots, and celery.

Add in the crushed garlic and red chili flakes, stirring for 30 seconds. Pour in the dry white wine to deglaze.

Pour in low-sodium chicken stock and add small pasta shapes and bay leaf. Bring to a boil, then reduce to a simmer for 8-10 minutes.

Remove the bay leaf, stir in the baked mini meatballs and spinach, and simmer until spinach wilts.

Taste and season with salt and black pepper as needed before serving.