Name: Italian Wedding Soup with Chicken Meatballs
Ingredients: For the meatballs:; ¾ pound ground chicken; ½ pound chicken sausage, casings removed; 2/3 cup fresh white bread crumbs; 2 teaspoons minced garlic (2 cloves); 3 tablespoons chopped fresh parsley; ¼ cup freshly grated Pecorino Romano cheese; 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; Soup:; 1 Tbsp butter (substituting olive oil, as I did would work as well); ½ cup onion, chopped (roughly 1 small); ½ cup carrot, peeled and sliced into coins (roughly 2 carrots); 2 cloves garlic, peeled and minced; 6-8 cups chicken broth; Salt and pepper for seasoning; 1 -2 Tbsp dried parsley; ½ cup acini di pepi (can use orzo); 10 ounces frozen spinach, thawed

Ingredients

Scale

For the meatballs:
¾ pound ground chicken
½ pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley
¼ cup freshly grated Pecorino Romano cheese
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
Soup:
1 Tbsp butter (substituting olive oil, as I did would work as well)
½ cup onion, chopped (roughly 1 small)
½ cup carrot, peeled and sliced into coins (roughly 2 carrots)
2 cloves garlic, peeled and minced
6–8 cups chicken broth
Salt and pepper for seasoning
1 –2 Tbsp dried parsley
½ cup acini di pepi (can use orzo)
10 ounces frozen spinach, thawed

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Instructions

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork (if you have difficulty blending together, use a hand mixer for a minute to blend together). With a teaspoon, drop 1- to 1¼-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Set aside until soup is hot and almost boiling, then drop into hot soup.
For the soup: In a large stock pot, melt the butter. Add the onion, carrots, and garlic and cook until tender but not too soft, about 5 minutes.
Add 6 cups of chicken broth and bring to a boil. Turn down the heat to simmer, cover, and cook for 30 minutes. Taste and add salt and pepper as needed.
Drop in the meatballs and cook 15 minutes. Add acini di pepi and cook 5 minutes then add spinach. Cover and simmer for 30 minutes. If you need more broth, add the remaining 1-2 cups.

Notes

Although there are actual amounts here for the soup, you can add more or less of the ingredients to suit your tastes or needs. As long as you don’t omit any of the ingredients, it should taste just fine.

I rarely measure ingredients for soup.