| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Instructions
- Preheat the oven to 350 degrees F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, 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. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 428 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 107 mg |
| Sodium | 1229 mg |
| Serving Size | 1 of 8 servings |
| Calories | 428 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 107 mg |
| Sodium | 1229 mg |
Reviews
The very best soup ever! I hid what was left over in the fridge but t was gone the next day because my husband went on a mission to find and finish it off! The dill is an important ingredient.
I used ground turkey, but the chicken sausage I bought (by mistake) was fully cooked. So I made the turkey meatballs and just added sliced sausage. While it worked, next time I’ll just do the meatballs. Didn’t have the right pasta, so I subbed 2 cans of white beans as someone else suggested. Very good, very satisfying.
I’ve made this recipe several times. It’s always a crowd pleaser. I add Italian seasoning and garlic in with the veggies. While the chicken meatballs are delicious I have also used frozen, store bought Italian Meatballs that I baked in the oven and added to the soup and it was also delicious while being a major time saver.
Excellent! Trader Joe’s has several types of chicken sausage; I used an Italian chicken sausage and it worked well. Found the ground chicken at another local store. If you can’t find it, I’m sure turkey would be fine. I used the cartons of chicken stock but next time I’ll make my own.
This soup is DELICIOUS! The dill adds so much to the flavor and the chicken meatballs are delicious! Thanks, Ina!
This soup was very good and would be nice to serve company or bring to a sick friend. The meatballs were delicious. I always have to make things gluten free so there are some modifications. I also adjust when I can’t get the suggested quantities and I want to avoid waste. For the Breadcrumbs, I used gluten free panko. For the pasta, I used 1 cup of uncooked rice (could increase). I used 1 lb packages for the ground chicken and sausage (smallest portions I could buy) and a 5 oz package of spinach. I added an extra egg to accommodate the increase in meat. I also added a bouillon cube because I didn’t have homemade chicken stock. Would make again.
Fabulous! Extremely good. I just browned meatballs in cast iron skillet and increased garlic and onion. Will make again! Thank you Ina!
My family really enjoys this recipe. My kids and husband love the meatballs. I think the sausage you get makes a big difference. we put tortellini in it, but otherwise make it as written. Yum.
Just OK
Followed recipe to the letter. Meatballs bland and dill over powering. Not inedible but wouldn’t make again. Will try giadas next.
Followed recipe to the letter. Meatballs bland and dill over powering. Not inedible but wouldn’t make again. Will try giadas next.
Delicious! I substituted the pasta for canned cannellini beans toward the end of cooking. Everyone loved it!