"Worries go down better with soup."
This soup combines fresh vegetables, tender pasta, and savory meatballs. Very satisfying regardless of the weather outside.
3/4 pound ground chicken breast
1/2 pound chicken or turkey sausage
1/4 cup Parmesan
1/4 cup Pecorino Romano
2/3 cup white bread crumbs
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
3 tablespoons milk
1 extra large egg, beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 yellow onion
3 carrots
2 celery stalks
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup tubettini
1/4 cup dill
12 ounces spinach leaves
Place ground chicken in a large bowl. Squeeze uncooked sausage out of its casing and add to chicken.
Use a microplane to finely grate both hard cheeses. To the meats, add Parmesan, Pecorino Romano, bread crumbs, garlic, parsley, milk, egg, salt, and pepper.
Mix with a fork, or better yet, a clean hand (What? Oh, stop whining. It's just E. coli!).
Drop 1-inch diameter balls onto a parchment paper-lined baking sheet. Bake at 350 degrees for 30 minutes until lightly browned.
These are delicious. It seriously took all my will power not to eat them all, right off the pan, hot from the oven.
Dice onions, carrots, and celery.
Heat oil over medium-low heat. Add onions, carrots, and celery and cook until soft, about 5 minutes. Add chicken stock and wine and cook until the mixture boils.
Personally, I like tubettini in the soup, but any small pasta will do.
Finely mince the dill.
Add pasta and dill to soup and cook until the pasta is tender, about 7 minutes.
Add the spinach. Don't worry, it'll look like a lot at first...
...but it will wilt in just a minute. Taste for salt - you'll probably need another teaspoon.
Healthy and scrumptious.
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