Barefoot Contessa's Italian Wedding Soup

---

Adapted from barefoot contessa back to basics". i often freeze half of the meatballs to make it much less time consuming to have this delicious soup for another meal."

---

Steps

---

Preheat the oven to 350 degrees f.

---

To make 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 or small portion scoop , drop 1 to 1 1 / 4-inch meatballs onto a sheet pan lined with parchment paper.

---

Bake for 30 minutes , until cooked through and lightly browned.

---

Set aside.

---

While the meatballs ar baking , prepare the soup broth: heat the olive oil over medium-low heat in a large pot.

---

Add the onion , carrots , and celery and saute until softened , about 5 minutes , stirring occasionally.

---

Add the chicken stock and wine and bring to a boil.

---

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 , and add salt and pepper if needed.

---

Stir in the fresh spinach and cook for 1 minute , until th.

---

Ingredients

---

ground chicken, chicken sausage, fresh white breadcrumbs, garlic, fresh parsley leaves, pecorino romano cheese, parmesan cheese, milk, extra-large egg, salt & freshly ground black pepper, olive oil, yellow onion, carrot, celery, chicken stock, dry white wine, small shell pasta, fresh dill, baby spinach