½ cup minced onion
2 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup Panko crumbs
2 Tbsp minced fresh flat leaf parsley
1 tsp dried parsley
1 tsp sea salt
½ tsp fresh cracked pepper
1 large egg, lightly beaten
1 lb ground chicken
2 Tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and diced
1 clove garlic, minced
2 celery stalks, cut into ¼ inch pieces
½ cup dry white wine
12 cups chicken stock
1 cup small pasta (acini de pepi, orzo or tubitini )
salt and pepper to taste
¼ cup minced fresh dill
1 package (300 g) baby kale or fresh spinach, washed and trimmed
Preheat oven to 375F
In a large bowl, stir together the onion, garlic, Parmesan, Panko crumbs, parsley, salt, pepper, and egg until well mixed. Stir in ground chicken.
Line a baking sheet with parchment paper. Shape the chicken mixture into ½ inch meatballs (about 36 meatballs) and put them on the baking sheet. The meatballs do not have to be perfectly round and can be placed close together.
Bake meatballs for 30 minutes; set aside. (Cooked meatballs can be frozen to use later).
In a large stockpot, heat oil over medium-high heat. Add onions, carrots, celery and garlic. Stir cook until tender, but not soft.
Add wine and chicken stock; bring to a boil. Turn heat down to simmer, and cook covered for 30 minutes. Add pasta and cook for 5 minutes.
Add the meatballs to the soup and simmer for 1 minute. Taste the soup and adjust salt and pepper. Stir in the dill and fresh kale or spinach and cook until just wilted (about 1 minute).
Ladle soup into bowls, top with more Parmesan cheese and serve with crusty bread.