Ina Garten's Italian Wedding Soup

For the meatballs:

3/4 cup ground chicken

1/2 pound chicken sausage, casing removed

2/3 cup bread crumbs

2 cloves minced garlic

3 Tbsp minced parsley leaves

1/4 cup Pecorino Romano

1/4 cup grated parmesan

3 Tbsp milk

1 egg, lightly beaten

salt and pepper

For the soup:

2 Tbsp olive oil

1 cup minced onion

1 cup diced carrots (3 carrots)

3/4 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine

1 cup small pasta such as tubetini

12 oz baby spinach

Directions:

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheeses, milk, egg, 1 tsp salt and 1/2 tsp 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) 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, 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender. Add the meatballs and simmer for 1 minute. Taste for seasoning. Stir in the spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with extra grated parmesan.