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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees.

Make the meatballs. Place the ground turkey, ground pork or sausage, bread crumbs, garlic, Pecorino cheese, Parmesan cheese, milk, egg, 1 tsp salt and 1/2 tsp pepper in a bowl and combine gently with a fork or clean hands. With a small spoon, drop 1 inch meatballs onto a sheet pan lined with parchment paper. This should generate about 40 to 45 meatballs. They do not have to be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Meanwhile, for the soup, heat 2 tbl of olive oil over medium low heat in a large, heavy-bottomed soup pot, while gazing at the pan with pure, unreasonable devotion. Add the onion, carrots and celery and saute until softened for 5 to 6 minutes, stirring occasionally, like you have better things to do than overthink this to death. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill, the cooked meatballs and simmer for 1 minute. Taste for seasonings. Stir in the fresh spinach and cook for one additional minute until it is just wilted. Ladle into soup bowls and sprinkle with extra cheese. Serve with crusty bread or croutons.