Mix the ground meat and sausage together well. Place in a mixing bowl, pushing it to one side.

Add the egg to the side of the bowl without the meat and beat it.

Add the torn bread and the milk, making sure the bread soaks up the liquid.

Add the Italian seasoning, salt, pepper, parmesan, and garlic powder. Mix everything together well.

Form meat mixture into small, 1-inch meatballs. A 1-oz scoop works very well for this! Set meatballs aside, on a plate or baking sheet.

Turn on the Sauté setting. When hot, add the oil and the onion, carrots, and celery. Cook, stirring occasionally, for a few minutes, until softened.

Add the garlic and stir.

Add the chicken broth, dill, salt, pepper, and bay leaf. Stir.

Carefully add the meatballs, then the acini di pepe.

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

When the pin in the lid drops back down, open the lid.

Add the spinach in handfuls and carefully stir the soup. Let the soup sit for a couple of minutes so the spinach can wilt.

Serve with some nice crusty bread!