Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest