Ingredients
Soup
- 2 tbsp olive oil
- 1 large Onion, diced
- 6 large carrots, diced
- 6 stalks Celery, sliced
- 8 cups chicken stock
- 4 cups beef stock
- 3/4 cup Dry White Wine
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 ea Bay leaves
- 2 cups Small pasta Suggest ditalini
- 6 oz fresh spinach (Approx 4-5 cups) See note below
Chicken Meatballs
- 1 lb Ground chicken
- 2 slices whole wheat bread Tore into tiny pieces
- 4 cloves Garlic, minced
- 1 tsp onion powder
- 1 ea egg
- 1/2 tsp ground black pepper
- 1/3 cup Parmesan cheese
Servings: Servings
Instructions
Chicken Meatballs
- Preheat oven to 350*
- Tear bread into tiny pieces by hand. In large bowl add bread crumbs, parmesan, egg, ground chicken, garlic, onion powder, pepper. Using clean hands, mix together ingredients. Form meatballs using approximately 1 tbsp mixture.
- Line baking sheet with foil. Bake meatballs 15-17 minutes, or until lightly browned and cooked through. Set aside.
Soup
- Meanwhile, start the soup. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, celery and cook, stirring frequently until softened, approx 8 minutes. Add chicken and beef stocks, wine, bay leaf, pepper, salt (if needed) and bring to a boil. Add pasta and cook uncovered at gentle boil until pasta is al dente, approximately 8-10 minutes. Add salt if needed. Add meatballs and spinach. Simmer 2-3 minutes. Serve! NOTE: Pasta will absorb liquid over time, just add water before reheating.
Recipe Notes
When possible my preference is rich, flavorful homemade stock but that's not always practical. If using boxed stock or broth, I like to 'jack up' the flavor by adding 2-3 garlic cloves, minced and 2-3 bouillon cubes per 32oz box. If going through the work, make it super flavorful!
Spinach is quickly prepared by removing the stems, then making large stack of leaves and cut 1/2" wide strips using kitchen scissors.
