Combine the whisked egg and heavy cream in a large bowl. Add the breadcrumbs and stir for 1-2 minutes to form a paste called a 'panade'. Add Parmesan cheese, garlic, salt, and pepper, and stir to combine. Add the ground beef and ground pork and gently combine, avoiding overworking the meat.

Roll the meat into 1-inch balls.

Heat the olive oil in a 4 ½ quart soup pot or Dutch oven over medium-high heat.

Brown the meatballs in batches for 2-3 minutes, adding a splash of olive oil throughout cooking and decreasing heat slightly as needed. The inside of the meatballs will finish cooking in the soup.

Remove the meatballs and set aside.

Place the diced tomatoes in a large bowl and use an immersion blender to blend to your desired texture. Set aside.

Melt the butter in the same soup pot over medium-low heat. Add the diced onions and cook for 10 minutes, stirring occasionally.

Add the peppers and cook for 4 minutes. Then add the garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings, cooking for 1 minute.

Add in the chicken broth, beef broth, and blended tomatoes.

Bring to a boil, then reduce to a simmer for 15 minutes.

Add the meatballs and dry pasta, returning to a gentle boil. Cook until pasta is cooked through, adjusting as necessary.

Reduce heat to low and stir in heavy cream. Add the spinach and cook until wilted, about 1 minute.

Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes.