In a bowl, combine sausage, beef, 1 tsp garlic powder, 1/4 cup parm, 1/2 cup breadcrumbs, and black pepper. Mix together until all ingredients are combined.

Roll the mixture into soup-spoon-sized meatballs.

Heat a Dutch oven over medium heat. Add in the meatballs and sear on all sides until evenly browned. This usually takes about 5-7 minutes. Remove from pot and set aside.

Heat 1 tbsp olive oil in Dutch oven. Add onions and carrots. Cook until done. Add 4 tsp garlic, and cook until fragrant.

Add chicken broth, 1 tsp parsley, 1 tsp basil, 1 tsp oregano, and 1 bay leaf. Bring to a boil.

Reduce heat to low or medium-low and cover. Simmer for 10-15 minutes. Then remove the lid, increase the heat back to medium and let it come back up to a boil.

Stir in the pasta and boil until tender, usually about 12-15 minutes. Make sure to stir often to keep the pasta from sticking together or to the bottom of the pan.

Just before the pasta is fully cooked, add in the baby spinach and wilt. Add the meatballs and heat everything through. Remove bay leaf. Salt and pepper to taste.