Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. 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.
Can be made ahead to this point.
Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for 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.
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|Serving Size: 1 Serving (9639g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2048 (37%)|
|Amt Per Serving||% DV|
|Total Fat 227.5g||303 %|
|Saturated Fat 69.4g||347 %|
|Monounsaturated Fat 98.4g|
|Polyunsanturated Fat 41.6g|
|Cholesterol 913.8mg||281 %|
|Sodium 18843.7mg||650 %|
|Potassium 14734.9mg||388 %|
|Total Carbohydrate 515.5g||152 %|
|Dietary Fiber 49.4g||198 %|
|Sugars, other 466.1g|
|Protein 354.7g||507 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5549
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