Italian Wedding soup

3/4  lb.		ground chicken
1/2  lb.		ground chicken sausage
2/3  cup		whole wheat bread crumbs
2  teaspoons		minced garlic
3  tablespoons		minced italian parsley
1/4  cup		grated romano
3  tablespoons		skim milk
1		large egg lightly beaten
1  cup		minced yellow onion
1  cup		diced carrots
3/4  cup		diced celery
10  cups		chicken stock
1/2  cup		white wine
1/2  cup		whole wheat pasta (small, like tubetini or stars)
1/4  cup		minced dill
12  ounces		spinach
1  tablespoon		Extra Virgin Olive Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Italian Wedding soup ingredients. The serving size for any ingredient in Italian Wedding soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Makes 8 servings -
Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, chicken sausage with casing removed, bread crumbs, garlic, parsley, Romano, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. 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. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 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 for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.