Italian Wedding Soup

For the meatballs:
3/4 pound ground chicken or turkey
1/2 pound mild or hot Italian sausage
2/3 cup fresh bread crumbs
2 tsp minced garlic (2 cloves)
3 TBS chopped fresh parsley
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese (plus extra for serving)
3 TBS milk
2 medium eggs or 1 extra-large egg slightly beaten
1/2 tsp both salt and pepper

For the Soup
2 TBS Olive Oil
1 cup minced Yellow Onion
1 cup 1/4 inch-diced Carrots (approx 3 carrots)
3/4 cup 1/4 inch-diced Celery (2 stalks)
10 cups Chicken Stock (if you have homemade use it)
1/2 cup White Wine (I just used more Chicken stalks)
1 cup small pasta such as stars or tubetini (I used piccolini bowties)
1/4 cup minced fresh dill (okay so I was chicken and only used a table spoon and a half)
6 to 12 ounces baby spinach, washed and trimmed
in
Preheat the oven to 350 degrees. Combine above ingredients in a bowl and combine gently with a fork until well mixed. With a teaspoon or small ice cream scoop, drop 1 to 1 1/4 inch meatballs onto a cookie sheet lined with parchment paper. You should have about 35 to 40 meatballs, and they don't have to be perfectly round...Bake for 30 minutes until cooked through and lightly browned...yes, they smell heavenly!

In the meantime, for the soup, heat the olive oil in a large pot. Add onion, carrot, and celery and saute until softened 5-6 min over medium heat. Add Chicken stock and wine and bring to a boil. Add the pasta and cook 6-8 minutes, until pasta is tender. Add the fresh dill and then the meatball's and simmer for 1 minute. Taste for Salt and Pepper additions. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.