One of my all time favorite meals! This soup will win anyone’s heart with its hearty, full flavor! Try doubling the meatball recipe and saving half for another meal. From Barefoot Contessa’s Back to Basics cookbook. Serves 10-12.
For the Meatballs
3/4 pounds ground chicken
1/2 pound chicken sausage (I like the Italian flavored)
2/3 cups fresh bread crumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley
1/2 cup Parmesan cheese, shredded
3 tablespoons milk
1 large egg beaten
Kosher sea salt and fresh ground black pepper
For the Soup
2 tablespoons good olive oil
1 cup minced onion
1 cup 1/4-inch diced carrots
1 cup 1/4-inch diced celery
10 cups organic chicken stock
1/2 cup white wine
1 cup small pasta such as tubetini or macaroni
1/4 cup minced fresh dill
12 ounces baby spinach, prewashed
Preheat oven to 350 degrees. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, 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 heat in a large dutch oven. Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine 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 then the meatballs to the soup and simmer for 1 minutes. taste for salt and pepper. Stir in fresh spinach and cook for another minute, until spinach has just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.