yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
INGREDIENTS:
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 1/2 cup uncooked acini di pepe pasta
- 1 sprig rosemary
- 3 cups baby spinach, chopped
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
FOR THE CHICKEN MEATBALLS
- 1/2 pound ground chicken
- 1/2 pound chicken sausage, casing removed
- 1/3 cup Panko
- 1/4 cup freshly grated Parmesan
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add remaining 1 tablespoon olive oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock and bay leaves; bring to a boil. Stir in acini di pepe, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
- Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan, if desired.
