Meatballs:
- 1 lb. ground pork
- ½ lb. pork sausage, casing removed
- 2/3 C. Italian bread crumbs
- 2 cloves of garlic, minced
- ¼ C. Pecorino Romano cheese, grated
- ¼ C. Parmesan cheese, grated
- ¼ C.milk
- 1 large egg
- 1 t. kosher salt
- ½ t. black pepper
Soup:
- ¼ C. olive oil
- 1 C. onions, finely chopped
- 1 C. carrots, chopped
- 1 C. celery, chopped
- 3 garlic cloves, minced
- 1 t. kosher salt
- ½ t. cayenne pepper
- 12 C. chicken stock
- ½ C. dry white wine
- 1 C. small pasta like tubetini or Acini di pepe
- ¼ C. chopped dill
- 1 (6 oz.) bag of baby spinach, stems trimmed off, and cut into ¼
- Grated Romano cheese
Directions:
- Preheat oven to 350 degrees
- Combine all the ingredients for the meatballs in a large bowl (don’t over work the meat, just until everything is combined)
- Using a 1 inch scoop leveled, form a ball (don’t pat the meatball, allow them to be loose formed)
- Place the meatballs on a sheet pan and bake for 30 minutes
- Heat olive oil over medium heat in a large pot and add chopped onions, celery, and carrots cooking until veggies are soft, about 10 minutes
- Add garlic for last minute
- Deglaze the pot with the white wine (this step is NOT in the cookbook)
- Add salt and cayenne pepper
- Add chicken stock and bring to a boil
- Add the pasta and cook simmering for 8 minutes
- Add the dill and the meatballs and cook for 2 minutes
- Add the spinach and cook for 1 minute
- Cut the heat
- Ladle soup into bowls and sprinkle with grated Romano cheese
Tips and Tricks:
- Making your own chicken stock for this recipe is cheaper and tastes better. Follow my link to find out how I make mine.
- This recipe called for ground chicken and chicken sausage. I couldn’t find ground chicken, so I used ground pork and green onion pork sausage. I liked it, so I changed the recipe.
- This soup freezes great!
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