For the meatballs, in a small bowl, mix panko, pecorino, egg, onion, garlic, parsley, salt and pepper until fully combined. Gently mix in pork and beef.
Form mixture into small meatballs (between 10-12g).
Heat 1 Tbsp olive oil in a large skillet. Add meatballs and sear all over, about 3-5 minutes (meatballs will finish cooking in the soup). Set aside.
For the soup, bring a small pot of water to a boil. Add in parsley and basil and blanch for 30 seconds. Remove directly to an ice bath to shock. Squeeze out all excess water and place herbs in a blender. Add in cold water and blend until very smooth. Refrigerate until needed.
In a large pot heat 1 Tbsp olive oil until hot.
Add in onion, celery, carrots, fennel, and garlic and sweat until starting to soften, about 3 minutes. Season with salt and pepper.
Add in chicken broth and bay leaves. Bring to a boil and reduce to a light simmer. Add in seared meatballs. Simmer 10-15 minutes. Remove bay leaves.
Bring soup to a boil and stir in pastina. Cook for 6-7 minutes, or until pastina is cooked. Turn off heat and wilt in spinach. Stir in blended herb mixture. Season with salt and pepper to taste.
Serve topped with lemon zest, pecorino, fresh black pepper and a drizzle of EVOO.
Notes
*This salt amount is for diamond crystal kosher salt