Keto Italian Wedding Soup

In a bowl, combine ground beef, ground pork, almond flour, parmesan cheese, egg, oregano, basil, garlic powder, onion powder, salt, and pepper.
Mix well and roll into small, bite-sized meatballs (use ½ tablespoon measuring spoon to measure). Set aside until ready to use.
Heat olive oil in a Dutch oven or soup pot over medium heat. Add onion and celery, sauteing for 3-4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Pour in the chicken broth, water, Italian seasoning, salt, and pepper. Bring to a gentle boil.
Add the meatballs and simmer for 10-12 minutes until cooked through. Scrape off any fat or scum from the top.
Stir in the chopped spinach and cook for 2 more minutes.
To finish the soup, slowly drizzle in the whisked egg while stirring the soup to create thin egg ribbons.
Let it cook for 1 minute, then remove from heat. Serve hot, topped with fresh parmesan cheese!