Ina Garden's Italian Wedding Soup

A recipe from Ina Garden that I took on the blog of Recipe Girl.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• MEATBALLS

• 3⁄4 lb ground turkey
• 1⁄2 lb turkey sausage, casings removed
• 2⁄3 cup  fresh white breadcrumbs
• 2  teaspoons  minced garlic (about 2 medium cloves)
• 1⁄4 cup  chopped fresh Italian parsley
• 1⁄2 cup  freshly grated parmesan cheese
• 3  tablespoons milk
• 1  large egg, lightly beaten
•  kosher salt & freshly ground black pepper

• SOUP

• 2  tablespoons olive oil
• 1  cup  minced yellow onion
• 1  cup  diced carrot (about 3 medium)
• 1  cup  diced celery (about 2 large stalks)
• 10  cups chicken broth
• 1⁄2 cup dry white wine
• 1  cup small shell pasta
• 1⁄4 cup  minced fresh dill
• 8  ounces  fresh  Baby Spinach, trimmed, washed & patted dry
•  extra parmesan cheese, for serving

Directions

1. Preheat oven to 350 degrees F.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.