Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 8
Ingredients: For the Meatballs:; 1 large egg; 3 tablespoons finely chopped fresh chives; 2 teaspoons finely chopped fresh sage; 2 cloves garlic, minced; ¾ lb 85 or 90% lean ground beef; ½ lb sweet or hot Italian sausage, removed from the casings; ½ cup grated Parmigiano Reggiano; ⅓ cup Italian seasoned bread crumbs; ¼ teaspoon salt; For the Soup:; 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 large carrots, diced; 2 stalks celery, diced; 6 cups high-quality chicken broth, such as Swanson (do not use low-sodium); 2 cups high-quality beef broth, such as Swanson (do not use low-sodium); 2 cups water; ½ cup dry white wine (optional); 1 bay leaf; ½ teaspoon salt; ¼ teaspoon white pepper (okay to use black pepper); 1 cup small pasta such as dittalini; 4 oz fresh spinach, stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups); Parmigiano Reggiano, for serving