This recipe was prepared by Mary Shreves, a Curious Cuisiner member, for the September 2014 meeting. A tip noted is to double the meatball portion, poach them also in the broth, and remove half and freeze for another time.
1In a large bowl, combine the first 10 ingredients.
Add chicken and mix lightly, but thoroughly.
Shape into 1" balls.
2For soup, in a stock pot, heat oil over medium high heat.
Add carrots, celery, and onions.
Cook and stir 6-8 minutes, or until onions are tender.
Add garlic; cook 1 minute longer.
3Stir in stock, salt, and pepper.
Bring to a boil.
Drop meatballs into soup, cook, uncovered 10 minutes.
Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender
4Stir in spinach.
Top servings with parsley and cheese