My Big Fat Italian Wedding Soup

It's been six days and I still have a cold.  I have to admit that I've never been one who likes chicken noodle soup.  The too salty, greasy broth and bits of floaty chicken chunks makes me actually even a little more sick.  But I need something to break up this congestion, so this seemed like a good time to try Barefoot Contessa's Italian Wedding Soup recipe.  This was SOOOO much better than chicken noodle soup; canned or homemade.  This recipe made so much soup, that I was able to have three more servings that I put in individual freezer bags so the next time I feel a little under the weather, homemade soup is just a few minutes away!

For the meatballs:

3/4 pound ground chicken

3/4 pound chicken sausage, casings removed

2/3 cup fresh white bread crumbs

2 teaspoons minced garlic (2 cloves)

3 tablespoons chopped fresh parsley

1/2 cup freshly grated parmesan cheese, plus extra

3 tablespoons milk

1 extra large egg, lightly beaten

kosher salt and ground black pepper

For the soup:

2 tablespoons good olive oil

1 cup minced yellow onion

1 cup 1/4 inch diced carrots (3 carrots)

1 cup 1/4 inch diced celery (2 stalks)

10 cups chicken stock (I used 8 cups plus 1 cup water)

1/2 cup dry white wine

1 cup small pasta such as tubetini or stars

12 ounces spinich, washed and trimmed (I used 6 oz)

Preheat oven to 350.  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg and 1 teaspoon salt and 1/2 pepper in a bowl and combine gently.  With a teaspoon, drop 1 to 1 1/2 inch meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.  In the meantime, for the soup, heat the oil over medium-low heat in a large, heavy-bottomed soup pot.  Add the onion, carrots, celery and saute until softened, 5 to 6 minutes, stirring occassionally.  Add the chicken stock and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.  Add the meatballs to the soup and simmer for 1 minute.  Taste for salt and pepper.  Stir in spinich and cook for 1 minute, until th spinich is just wilted.  Top with grated parmesan.  Serves 6 to 8.