1. Preheat the oven to 350°F
2. Buy either premade frozen chicken meatballs or assembled the meatballs for homemade meatballs. For the meatballs, place the ground chicken, sausage, breadcrumbs, garlic, Parsley, pecorino, parmesan, milk, egg, 1 teaspoon salt, and half a teaspoon pepper in a bowl and combine gently with a fork.
3. With a teaspoon, Drop 1- 1 1/4 th inch meatballsand to a sheet pan lined with Parchment paper. You should have about 40 meatballs.
4. Bake for 30 minutes, until cooked through and and lightly browned. Set aside.
5. In the meantime, for the soup, heat olive oil over medium low heat in a large heavy bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally only.
6. And the chicken stock and wine and bring to a boil.
7. Add the pasta to this simmering broth and cook for 6 to 8 minutes until the pasta is tender.
8. Had the fresh dill and then the meatballs to the Sue and simmer for one minute.
9. Taste for salt and pepper.
10. Stir in the fresh spinach and cook for one minute until the spinach is just wilted.
11. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1101g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 212 (37%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 114.9mg||35 %|
|Sodium 1534.7mg||53 %|
|Potassium 1367.5mg||36 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 46.9g|
|Protein 38.1g||54 %|
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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: 571
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