1 pound ground pork sausage
1/4 cup Italian dry bread crumbs
2 teaspoons dried parsley leaves
¼ cup freshly grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
¼ teaspoon freshly ground pepper
Combine all ingredients. Form into 1-inch balls, place on cookie sheet, and bake for 30 minutes or until cooked through and lightly browned.
3 tablespoon olive oil
1 cup diced carrots, cut into ¼ inch pieces
1/2 cup diced celery, cut into ¼ inch pieces
¼ teaspoon red pepper flakes
1 teaspoon dried onion
1 teaspoon dried garlic
5 cups chicken broth
4 cups water
½ cup dry white wine
1/2 small pasta
2 teaspoons dried
1 cup dried spinach
Heat olive oil over medium heat in a large heavy-bottomed soup pot. Add carrots, celery, red pepper flakes, dried onion, and dried garlic. Sauté until softened – 5 to 6 minutes.
Add wine and bring to a boil. Add broth and water. Bring back to a boil. Add pasta and cook for 9 minutes.
Add the dill and meatballs to the soup and simmer for 20 minutes. Add spinach and cook until hydrated. Season with salt and pepper if desired.