Kosher salt and freshly ground black pepper, to taste
¼cupfreshly grated Parmesan
For the chicken meatballs
½poundground chicken
½poundchicken sausage, casing removed
⅓cupPanko
¼cupfreshly grated Parmesan
1large egg
½teaspoondried oregano
½teaspoondried basil
½teaspoondried parsley
¼teaspoongarlic powder
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Add remaining 1 tablespoon olive oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock and bay leaves; bring to a boil. Stir in acini di pepe, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately, garnished with Parmesan, if desired.