Description
Tender meatballs and tiny pasta swim in a savory chicken broth with fresh spinach, carrots, and celery.
Ingredients
Scale
For the Meatballs
- 8 oz (225g) ground chicken
- 8 oz (225g) mild Italian sausage, casings removed
- ½ cup (30g) panko breadcrumbs
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (15g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons (30ml) milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Soup
- 2 tablespoons (30ml) olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- ½ cup (120ml) dry white wine, such as Pinot Grigio (optional)
- 8 cups (1.9L) chicken stock
- 1 cup (180g) small pasta, such as acini di pepe, orzo, or stelline
- 5 oz (140g) baby spinach
- ¼ cup (15g) fresh parsley or dill, chopped
- Extra grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the ground chicken, sausage, panko, Parmesan, parsley, garlic, egg, milk, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- Roll the mixture into small, ¾- to 1-inch meatballs and arrange them in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until the meatballs are lightly browned and cooked through. The internal temperature should register 160°F (71°C) on an instant-read thermometer. Set aside.
- While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 6-8 minutes.
- If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Cook for 1 minute until the wine has mostly evaporated.
- Pour in the chicken stock and bring the soup to a boil. Stir in the pasta and cook according to package directions until al dente, typically 7-9 minutes.
- Reduce the heat to low. Stir in the baked meatballs and the chopped parsley or dill.
- Add the baby spinach and stir just until it has wilted, about 1 minute. Serve immediately, topped with extra grated Parmesan cheese.
Notes
- For food safety, ensure the meatballs are cooked to a minimum internal temperature of 160°F (71°C) as they contain ground meat.
- For the most tender meatballs, mix the ingredients with your hands only until they are just combined. Overworking the meat can make them tough.
- The pasta will continue to absorb liquid as it sits. When reheating leftovers, you may want to add a splash of chicken stock or water to thin the soup.
- You can prepare the meatballs ahead of time. Bake as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American