Ingredients

Chicken meatballs

1kg lean ground chicken

1 cup panko

3 garlic cloves, minced

1 tablespoon fresh thyme, finely chopped

2 tablespoons fresh parsley

1/2 cup parmesan

2 eggs, lightly beaten

2 tablespoons olive oil

1 teaspoon fine sea salt

Soup

2 tablespoons olive oil

1 large yellow onion, diced

4 carrots, diced

3 celery stalks, thinly sliced

1/2 teaspoon fine sea salt

12 cups chicken broth, homemade is best

1/2 cup dry white wine (optional)

1 1/4 cup small pasta

1/4 cup fresh dill, minced

3 cups fresh baby spinach

Directions

1. Preheat the oven to 350F. Combine the ground chicken, panko, garlic, thyme, parmesan, eggs, olive oil, and salt. Form 1tablespoon sized meatballs, and drop them about an inch apart on a lined baking sheet. You should have 40-50 little meatballs. Bake for 12-15 minutes until fully cooked, reaching 165F internal temperature.

2. Meanwhile, heat the olive oil over medium heat in a large Dutch oven or pot. Sauté the onions, carrots, and celery for about 5-7 minutes until softened. Add the chicken broth and wine, if using, and bring to a boil. Add the pasta and cook for 6 to 8 minutes, it's alright if the pasta isn't fully cooked as it will continue to cook. Add the meatballs, spinach, and dill to the soup and simmer for 1-2 more minutes until the spinach is wilted and the meatballs are warmed through. If you made the meatballs ahead of time, think about putting them in 5 minutes earlier so that they can warm up without overcooking the pasta.

Notes

If you have leftovers, the pasta will absorb all or most of the broth overnight. Next time you reheat the soup add additional stock or water with some salt.