Yields 8 servings

Italian Wedding Soup

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Ingredients

• Meatballs-
• 1 lb. ground chicken
• 1 lb. Italian chicken sausage, casings removed
• 2/3 cups of bread crumbs
• 2 tsp. minced garlic (2 cloves)
• 3 tbs. chopped fresh parsley leaves plus extra (1/2 cup)
• 1/2 cup freshly grated Parmesan plus extra for serving
• 3 tbs. milk
• 1 extra large egg, lightly beaten
• Kosher salt and freshly ground black pepper
• Soup-
• 2 tbs. olive oil
• 1 cup finely chopped yellow onion
• 1 cup diced carrots (3 carrots)
• 1 cup diced celery (2-3 stalks)
• 2 1/2 (32 oz.)cartons of chicken stock (80oz.)
• 1/2 cup dry white wine
• 3/4 cups of small pasta (orzo)
• 1/4 cup minced fresh dill
• 12 oz. baby spinach, washed and trimmed

Instructions

1. Preheat the oven to 350 degrees
2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, 3 tbs. Parsley, Parmesan, milk, egg, 1 tsp. salt, and 1/2 tsp. pepper in a large mixing bowl. Combine gently with a fork. With a spoon, form approx. 1/4 – inch meatballs with hands (wet hands to keep the mixture from sticking) place meatballs on a cookie sheet lined with parchment paper. Bake for 30 minutes, until cooked through and lightly brown. Set aside.
3. In the meantime, heat the olive oil in a Dutch oven over medium heat. Add the onions, carrots, celery, and sauté until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta and cook for 6-8 minutes, until the pasta is tender. Add the fresh dill and meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and remaining parsley and cook for 1 minute, until spinach is wilted. Serve with cornbread.