"2. In a large bowl, whisk together the egg, basil, parsley, oregano, and garlic powder.3. Add the ground chicken, Italian sausage, grated Parmigiano Reggiano, bread crumbs, and salt. Mix with your hands until evenly combined, being careful not to overmix.4. Form the mixture into 1-inch diameter meatballs (about 40 meatballs) and place them on the prepared sheet pan.5. Bake for 7-10 minutes, or until browned and cooked through. Set aside."
"6. Make the soup: In a large Dutch oven or pot over medium-high heat, heat 2 tablespoons of oil from the sun-dried tomatoes.7. Add the onion, season with salt, and cook until translucent, about 5 minutes.8. Stir in sun-dried tomatoes, garlic paste, and tomato paste. Cook for another 2 minutes, breaking up the tomato paste with a spatula.9. Pour in the chicken broth and bring to a boil.10. Add the pasta and cover. Cook, stirring occasionally, until pasta is al dente, about 10 minutes.11. Add the cooked meatballs to the soup along with any juices from the baking sheet."
Serves four and takes about 45 minutes. Baked chicken-and-Italian-sausage meatballs are made from ground chicken, Italian chicken sausage, egg, herbs, garlic powder, Parmesan, and seasoned breadcrumbs, formed into 1-inch balls and baked until browned. The soup begins by sautéing onion in oil from sun-dried tomatoes, then adding chopped sun-dried tomatoes, garlic paste, and tomato paste. Chicken broth is added and brought to a boil, then rotini cooks in the broth until al dente. Cooked meatballs are added with any pan juices. Heavy cream, chopped baby spinach, and grated Parmesan are stirred in to finish, seasoned with salt and pepper.
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