Notes — None. (2500 kcal/recipe)

Ingredients (Meatballs)

• 3/4 lb ground chicken
• 1/2 lb chicken sausage, casing removed
• 2/3 cup fresh white breadcrumbs
• 2 tsp minced garlic (about 2 cloves)
• 3 tbsp chopped parsley
• 1/4 cup grated Parmesan
• 1/4 cup grated Romano
• 3 tbsp milk
• 1 extra-large egg
• salt and pepper

Ingredients (Soup)

• 2 tbsp olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots)
• 3/4 cup diced celery (2 stalks)
• 10 cups chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta (tubetini)
• 1/4 cup minced dill
• 12oz (about one bunch) baby spinach

Instructions

1. Preheat oven to 350˚F
2. Combine bread cumbs, garlic, parsley, cheese, milk, egg, 1 tea salt and ½ tea pepper.
3. Make into 1 to 1¼ balls and put on a foil lined baking sheet or oiled pan and bake for 30 min.
4. Saute the onion, carrots, and celery in oil until softened.
5. Add the chicken stock and wine and bring to a boil.
6. Add the pasta to the simmering broth and cook for 6-8 minutes until tender.
7. Add the fresh dill and meatballs and simmer for 1 min
8. Add the spinach and cook until wilted
9. Serve topped with extra parmesan