Italian Wedding Soup

Preheat oven to 350°F.
In a large bowl, combine the ground chicken, turkey sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon of salt, and a ½ teaspoon of pepper. Mix gently but thoroughly.
1 pound ground chicken, 2 links Italian turkey sausage, ⅔ cup bread crumbs, 2 cloves garlic, 3 tablespoons fresh parsley, ½ cup Parmigiano-Reggiano cheese, 3 tablespoons nonfat milk, 1 large egg, Kosher salt, Freshly ground black pepper
Line a sheet pan with parchment paper. Scoop a tablespoon of the meat mixture at a time, roll it into a ball, and place it on the sheet pan. Repeat until you’ve used all of the meat.
Place the meatballs in the oven and bake for 30 minutes until cooked all the way through and lightly browned. Remove from the oven and set aside.
In a heavy-bottomed soup pot, heat the olive oil over medium heat.
2 tablespoons olive oil
Add the onion, carrots, and celery. Sauté, stirring occasionally, until softened, about 5 minutes.
1 cup sweet onion, 3 carrots, 2 stalks celery
Add the stock and wine, then bring the mixture to a boil.
10 cups chicken stock, ½ cup dry white wine
Add the orzo and cook according to the instructions until the pasta is tender.
1 cup whole-wheat orzo
Add the dill and the meatballs to the pot, then simmer for about a minute.
¼ cup fresh dill
Add the spinach and cook for about a minute until it wilts.
4 ounces baby spinach