Ingredients
2 large eggs, lightly beaten1/3 cup grated Parmesan cheese1/4 cup dry bread crumbs2 tablespoons minced fresh parsley2 tablespoons 2% milk4 garlic cloves, minced4 teaspoons grated onion1 teaspoon salt1 teaspoon pepper1/2 teaspoon grated lemon zest1-1/2 pounds ground chickenSOUP:2 tablespoons olive oil4 medium carrots, chopped4 celery ribs, chopped2 small onions, chopped6 garlic cloves, minced3 cartons (32 ounces each ) chicken stock1 cup water1 teaspoon salt1 teaspoon pepper1-1/2 cups acini di pepe pasta2 packages (10 ounces each) fresh spinachAdditional minced fresh parsley and grated Parmesan cheese
Preparation
In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir until onions are tender, 6-8 minutes. Add garlic; cook 1 minute longer.
Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook until meatballs are cooked through and pasta is tender, 10-12 minutes longer.
Stir in spinach. Top servings with parsley and cheese.
