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Italian Wedding Meatball Soup

For meatballs
 ¾ lb Ground chicken
 ¾ lb Ground chicken sausage
 ⅔ cup Breadcrumbs
 3 GarlicMinced
 ¼ cup Fresh ItalianRoughly Chopped
 ¼ cup Fresh BasilRoughly chopped
 ¼ cup Pecorino RomanoGrated
 ¼ cup Parmigiana ReggianoGrated
 3 tbsp Milk
 1 Egg
 Salt and pepper
For soup
 ½ OnionChopped
 2 Large CarrotsDiced
 2 Celery StalksDiced
 2 PotatoesDiced
 3 Garlic clovesChopped
 6 cups Chicken broth
 ½ cup Dry white wine
 1 cup Acini de Pepe(Small pasta, use Stars, or ditalini if you can’t find any other)
 ¼ cup Fresh Dill Minced
 12 oz Baby spinachRoughly chipped
1

Preheat the oven to 350 degrees.

For the meatballs
2

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.

3

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.)

4

Bake for 30 minutes, until cooked through and lightly browned. Set aside.

For the soup
5

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.

6

Add the chicken stock and wine and place the lid on the Instant Pot.

7

Seal the lid and set the IP on Soup for 10 minutes.

8

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.

9

Stir in the fresh spinach and close the lid for 2-4 minutes.

10

Open the lid and Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.