Italian Wedding soup

Step 1: Preheat oven to 375F.

FOR THE MEATBALLS

Step 2: In a large bowl, stir together the onion, garlic, Parmesan, Panko crumbs, parsley, salt, pepper, and egg until well mixed. Stir in ground chicken. Cover the bowl and refrigerate 24 hours.

Step 3: Line a baking sheet with parchment paper. Shape the chicken mixture into 1/2- inch meatballs (about 30-33 meatballs) and put them on the baking sheet. The meatballs do not have to be perfectly round and can be placed close together.

Step 4: Bake meatballs for 30 minutes; set aside. (Cooked meatballs can be frozen to use later).

TO MAKE THE SOUP

Step 5: In a large stockpot, heat oil over medium-high heat. Add onions, carrots, celery and garlic. Stir cook until tender, but not soft.

Step 6: Add wine and chicken stock; bring to a boil. Turn heat down to simmer, and cook covered for 30 minutes. Add pasta and cook for 5 minutes.

Step 7: Add the cooked meatballs to the soup and simmer for 1 minute. Taste the soup and adjust salt and pepper. Stir in the dill and fresh kale or spinach and cook until just wilted (about 1 minute).

Step 8: Ladle soup into bowls, top with more Parmesan cheese and serve with crusty bread.