Preheat the oven to 350°F.

Meatballs

Place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, and combine gently with a fork.

With a teaspoon, drop 1- to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.)

Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Soup

While the meatballs are baking, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.

Add the onion, carrots, and celery, and sauté until softened, 5 to 6 minutes, stirring occasionally.

Add the chicken stock and wine, and bring to a boil.

Add the pasta to the simmering broth, cook for 6 to 8 minutes until the pasta is tender.

Add the fresh dill and the meatballs to the soup, simmer for 1 minute. Taste for salt and pepper.

Stir in the fresh spinach, and cook for 1 minute until the spinach is wilted.

Pour into soup bowls, and sprinkle with extra grated Parmesan cheese.