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Preheat your oven to 350°F. Prepare the meatballs.
In a mixing bowl, combine ground chicken, sausage, breadcrumbs, garlic, parsley, Pecorino, cream, egg, and lovely seasoning. Mix the ingredients gently with your hands.
Using a tablespoon, form the mixture into roughly a 1.5-inch meatball and place them on a sheet pan lined with parchment paper. You should have about 30 meatballs.
They don’t have to be perfectly round. Bake the meatballs for 20 minutes until they are cooked and lightly browned. Set them aside.
While the meatballs are baking, start preparing the soup. In a large, heavy-bottomed pot, heat butter over medium-low heat. Add onions, carrots, and celery and sauté until they are softened. This should take about 5-6 minutes, stirring occasionally.
Pour in chicken stock and bring the mixture to a boil. Add pasta and simmer for 6-8 minutes or until the pasta is tender. Add the meatballs to the soup. Allow the soup to simmer for 1 minute. Taste and adjust seasoning with more lovely seasoning if needed. Finally, stir in fresh spinach and cook for 1 minute or until the spinach is wilted. Ladle the soup into bowls and sprinkle each serving with extra-grated Pecorino cheese.