Light and delicious soup for any time of the year! The Chicken and Sausage meatballs are full of flavor and the small size makes them perfect for a soup! Enjoy!
1/2 lb. ground chicken
1/2 lb. chicken sausage, casing off, or I used hot pork sausage
1/3 cup panko
1/4 cup grated Parmesan cheese, plus more for garnish
1/4 cup grated Romano cheese
2 cloves garlic, minced
1/2 t. dried basil
1/2 t. onion powder
1/4 t. salt
3 T. fresh parsley, minced
1 egg, lightly beaten
2 T. olive oil
1 small onion, chopped
3 carrots, diced
3 celery stalks, diced
10 cups chicken broth
7–8 ounces Heart Pasta (approx 1/2 a bag), or substitute any short pasta shape: orzo, pastina, etc…
12 ounces or so of fresh baby spinach, or any other green of choice! (kale, escarole, cabbage, etc)
1/2 cup white wine
Salt and pepper to taste
Preheat your oven to 350 degrees.
For the meatballs: Place all ingredients in a medium size bowl. Gently combine with a fork or your hands (I use disposable gloves). Using a small melon ball scoop or a teaspoon, drop meatballs on a sheet pan lined with parchment, or sprayed with Pam/oil.
Bake for about 20-25 minutes, until cooked thoroughly and the meatballs begin to brown. Remove from oven and set meatballs aside.
While meatballs are cooking, heat olive oil to medium low in a large soup pot. Saute the onion, carrots, and celery until softened and onions are translucent, approximately 5-6 minutes.
Add the chicken broth and wine. Bring to a boil. Add the pasta to the broth and gently simmer for 6-7 minutes until pasta is al dente. (I actually cook my pasta separately, and add it in with the meatballs).
Add meatballs to soup and simmer for a minute. Taste and adjust seasoning.
Stir in the fresh spinach or greens of choice, until they begin to wilt.
Ladle into soup bowls and top with additional fresh Parmesan! Enjoy!