1. Preheat the oven to 350 degrees. 2. For the meatballs,. 3. In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper. 4. Combine gently with a fork. 5. Line a sheet pan with parchment paper. 6. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs. 7. Bake for 30 minutes, until cooked through and lightly browned. Set aside. 8. In the meantime, for the soup. 9. Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. 10. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. 11. Add the chicken stock and wine and bring to a boil. 12. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. 13. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. 14. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. 15. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. 16. Notes. 17. You can also subsitute escarole for spinach in this recipe. 18. Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy. 19. To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup). ---------------------------------------------------------------------------
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