Italian Wedding Soup

Meatballs:
3/4 lb. ground chicken
1/2 lb. Italian sausage
2/3 c. fresh white bread crumbs
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 c. grated Romano cheese
1/4 c. grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. black pepper

Soup:
2 tbsp. olive oil
1 c. minced yellow onion
1 c. 1/4-inch diced carrots
3/4 c. 1/4-inch diced celery
8 c. reduced-sodium chicken broth
1/2 c. dry white wine
1 c. ditalini or other small pasta
1/4 c. minced fresh dill
7 oz. baby spinach, washed and trimmed

Preheat oven to 350°F. Line a sheet pan with parchment paper.

To make meatballs, place ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, salt, and black pepper in a bowl. Mix gently with a fork until well-combined. Form mixture into 1- to 1 1/4-inch meatballs and place onto prepared baking sheet. Bake 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, to make soup, heat olive oil over medium heat in a large Dutch oven. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes. Add chicken broth and wine and bring to a boil. Add pasta to simmering broth and cook 6 to 8 minutes or until al dente. Add fresh dill and then meatballs and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in fresh spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.