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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | pounds | ground chicken | 1/2 | Usda default (100 gm - 4 oz) | Chicken Sausage | 2/3 | cup | bread crumbs (soft) | 2 | teaspoons | garlic minced | 3 | tablespoons | parsley, chopped | 2 | ounces | romano cheese | 4 | tablespoons | grated parmesan | 3 | tablespoons | milk | 1 | extra large | egg, beaten | 2 | tablespoons | olive oil | 1 | large | Onion, minced | 3 | medium | carrots diced | 3/4 | cup, diced | celery | 10 | cups | chicken stock, low salted | 4 | fliud ounces | white wine | 8 | ounces | pasta noodles (stars) | 4 | tablespoons | finely chopped fresh dill | 1 | package (10 oz) | Spinach, fresh baby |
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Steps
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Sequence
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Step
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| | 2 | 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. | | 3 | Bake for 30 minutes, until cooked through and lightly browned. Set aside | | 4 | For the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. | | 5 | Add the onion, carrots, and celery and saute until softened..5 - 6 minutes, stirring occasionally. | | 6 | Add the chicken stock and wine and bring to a boil. | | 7 | Add the pasta to the simmering broth and cook for 6 - 8 minutes, until the pasta is tender. | | 8 | Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. | | 10 | Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. |
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