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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees. | 2. For the meatballs,. | 3. In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper. | 4. Combine gently with a fork. | 5. Line a sheet pan with parchment paper. | 6. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs. | 7. Bake for 30 minutes, until cooked through and lightly browned. Set aside. | 8. In the meantime, for the soup. | 9. Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. | 10. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. | 11. Add the chicken stock and wine and bring to a boil. | 12. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. | 13. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. | 14. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. | 15. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. | 16. Notes. | 17. You can also subsitute escarole for spinach in this recipe. | 18. Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy. | 19. To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/4		ground	-	-	-	-
white breadcrumb	2/3	cup		302.6	0.0	67.32	1.7
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
parsley leaf	4	tablespoons	chopped	302.6	0.0	67.32	1.7
pecorino romano cheese	1/4	cup	grated	302.6	0.0	67.32	1.7
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
egg	1		beaten	71.5	0.36	6.28	4.755
kosher salt	1	teaspoon		302.6	0.0	67.32	1.7
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	1	cup	minced	114.84	6.8382	0.8265	9.396
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
celery	3/4	cup	diced	12.12	2.2498	0.5227	0.1288
chicken stock	10	cups		864.0	84.72	60.48	28.8
white wine	1/2	cup		-	-	-	-
shell pasta	1	cup		302.6	0.0	67.32	1.7
dill	1/4	cup	minced	-	-	-	-
baby spinach	12	ounces	washed trimmed	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.