Italian Wedding Soup (Serves 8)
INGREDIENTS
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For the meatballs:
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¾ pound ground chicken
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½ pound chicken sausage, casings removed
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2/3 cup fresh white bread crumbs
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2 teaspoons minced garlic (2 cloves)
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3 tablespoons chopped fresh parsley
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¼ cup freshly grated Pecorino Romano cheese
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¼ cup freshly grated Parmesan cheese, plus extra for serving
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3 tablespoons milk
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1 extra-large egg, lightly beaten
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Kosher salt and freshly ground black pepper
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For the soup:
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2 tablespoons good olive oil
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1 cup minced yellow onion
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1 cup ¼-inch diced carrots (3 carrots)
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¾ cup (¼-inch diced celery (2 stalks)
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10 cups homemade chicken stock
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½ cup dry white wine
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1 cup small pasta such as tubetini or stars
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¼ cup minced fresh dill
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12 ounces baby spinach, washed and trimmed
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