1. Preheat the oven to 350 degrees. 2. For the meatballs, place ground chicken.chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/4 tsp.pepper in a bowl and combine gently with a fork. 3. Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto the sheet pan. You should have about 40 meatballs. 4. Bake for 30 minutes, until cooked through and lightly browned. Set aside. 5. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. 6. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. 7. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. 8. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. 9. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. 10. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
