Italian Wedding Soup

Adapted from Barefoot Contessa

Serves 8

3/4 lb ground chicken
1/2 lb chicken sausage, casing removed
2/3 c fresh white bread crumbs
2 cloves garlic, minced
3 T chopped fresh parsley
1/4 c freshly grated Pecorino Romano cheese
1/4 c freshly grated Parmesan cheese
3 T milk
1 egg, lightly beaten
Kosher salt and freshly ground pepper

2 T good olive oil
1 c minced yellow onion
1 c 1/4" diced carrots (3 carrots)
3/4 c 1/4" diced celery (2 stalks)
10 cups homemade chicken stock
1/2 c dry white wine
1 c small pasta, like tubetini or stars
2 T minced fresh dill
12 oz baby spinach, washed and trimmed

1. Preheat oven to 350 degrees.
2. For the meatballs, place ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, eggs, 1 tsp salt, and 1/2 tsp pepper in a bowl, and combine gently with a fork.  With a teaspoon, drop 1"-1 1/4" meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs, and they don't have to be perfectly round, yay!).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.  
3. For the soup, heat the olive oil over medium heat in a large, heavy-bottom soup pot.  Add the onion, carrots and celery and saute until softened, 5-6 minutes, stirring occasionally.  Add the chicken stock and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender.  Add the fresh dill and meatballs to soup, simmer for 1 minute.  Season to taste with salt and pepper.  Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.  Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.