**Soak.** Stir panko and milk in a large bowl and rest 5 minutes until softened into a paste.

**Mix.** Add ground beef, pork, egg, parmesan, half the garlic, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with your hands.

**Roll.** Shape into 1/2 inch meatballs and set on a plate. You should get about 40 to 45 mini meatballs.

**Soften.** Heat olive oil in a Dutch oven over medium heat. Add onion and cook 5 minutes until soft. Stir in remaining garlic and cook 30 seconds.

**Simmer.** Pour in chicken broth and add the parmesan rind if using. Bring to a gentle simmer and slide in the meatballs one at a time.

**Cook.** Simmer 10 minutes until the meatballs are cooked through. Stir in pasta and cook 8 more minutes until just tender.

**Finish.** Add spinach and cook 1 minute until wilted. Season with remaining salt and pepper. Ladle into bowls and top with extra parmesan.