Ingredients
For the meatballs
- 3/4 lb.ground chicken
- 1/2 lb.chicken sausage, casings removed
- 1/2 cuppanko bread crumbs
- 1/3 cupfreshly grated Parmesan, plus more for serving
- 2 tsp.dried oregano
- 3cloves garlic, minced
- 1large egg
- Kosher salt
- Freshly ground black pepper
- Pinch of red pepper flakes (optional)
For the soup
- 2 Tbsp.extra-virgin olive oil, divided
- 1/2medium onion, chopped
- 2medium carrots, peeled and chopped
- 2stalks celery, chopped
- 2 tsp.freshly chopped thyme
- 8 cupslow-sodium chicken broth
- 3/4 cupsmall dry pasta (such as acini di pepe or tubetini)
- 4 cupsbaby spinach
- 2 Tbsp.freshly chopped dill, for garnish
- Lemon wedges, for serving
Directions
Step 1
In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1″ in diameter to make about 22 meatballs.
Step 2
In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden (meatballs may not be completely cooked through). Remove from pot.
Step 3
Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant and softened, 7-9 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is tender and meatballs are cooked through, 5 to 7 minutes. Stir in spinach and cook until wilted, about 1 minute more.
Step 4
Garnish each bowl with dill and more Parmesan, and serve with a lemon wedge. (delish)
