For the meatballs:
1 pound ground chicken
2/3 cup fresh panko bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons italian seasoning
¼ cup freshly grated Pecorino Asiago cheese, plus extra for serving
¼ cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons olive oil
1 cup minced onion
1 cup ¼-inch diced carrots (3 carrots)
¾ cup (¼-inch diced celery (2 stalks)
8 cups low-sodium chicken broth (2-32 oz. cartons)
½ cup dry white wine
1 cup small pasta (we used veggie)
2 tablespoons minced fresh dill
8 onces spinach
Preheat the oven to 350 degrees.
For the meatballs, place the ground chicken, bread crumbs, garlic, italian seasoning, Asiago, Parmesan, milk, egg, 1 teaspoon salt, and 1 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1- to 1¼-inch meatballs onto a sheet pan lined with parchment paper. {You should have about 35 meatballs. They don’t have to be perfectly round.} Bake for 30-35 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 sauté 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 cheese. Enjoy!
Modified from Barefoot Contessa.
Hope everyone had a Happy Thursday! It's almost the weekend friends!
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