Preheat the oven to 350 degrees.
Place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
With a teaspoon, drop 1- to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.)
Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In your Instant Pot on “sauté”, heat the olive oil. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the pasta. Stir.
Add the chicken stock and wine and place the lid on the Instant Pot.
Seal the lid and set the IP on Soup for 10 minutes.
When the timer goes off, do a quick release, and add the fresh dill and meatballs to the soup and stir. Taste for salt and pepper, add to taste.
Stir in the fresh spinach and close the lid for 2-4 minutes.
Open the lid and Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Ingredients
Directions
Preheat the oven to 350 degrees.
Place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
With a teaspoon, drop 1- to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.)
Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In your Instant Pot on “sauté”, heat the olive oil. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the pasta. Stir.
Add the chicken stock and wine and place the lid on the Instant Pot.
Seal the lid and set the IP on Soup for 10 minutes.
When the timer goes off, do a quick release, and add the fresh dill and meatballs to the soup and stir. Taste for salt and pepper, add to taste.
Stir in the fresh spinach and close the lid for 2-4 minutes.
Open the lid and Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
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