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1
Preheat the oven to 350 degrees.
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2
For the meatballs,.
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3
In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
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4
Combine gently with a fork.
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5
Line a sheet pan with parchment paper.
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6
With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs.
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7
Bake for 30 minutes, until cooked through and lightly browned. Set aside.
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8
In the meantime, for the soup.
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9
Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
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10
Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
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11
Add the chicken stock and wine and bring to a boil.
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12
Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
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13
Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
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14
Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
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15
Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
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16
Notes.
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17
You can also subsitute escarole for spinach in this recipe.
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18
Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy.
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19
To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup).
