Italian Wedding soup by Elektra Chan

Italian Wedding soup by Elektra Chan Guo Baobei
https://www.facebook.com/groups/platepalate/permalink/746366458750990/

For the meatballs,
350grams grounded chicken.
150grams garlic pork sausage , casing removed.
1/3 cup panko or breadcrumbs
2 tsps minced garlic.
3tbsp chopped fresh English parsley.
1/4 cup freshly grated Pecorino Romano Cheese.
1/4 cup freshly grated Parmesan Cheese. I use grated Parmigiano Peggiano instead.
3 tbsps milk.
1 extra large egg, lightly beaten.
Kosher salt and freshly grounded black pepper.

For the soup,
2 tbsps good olive oil for frying.
1 cup minced yellow or white onions.
3 carrots diced.
2 stalks celery diced. I added more at 3 stalks cos I love celery.
1000ml good chicken stock.
1/2 cup dry white wine.
1 cup small pasta (small size de)
1/2 cup of minced fresh dill.
One bunch of spinach, washed and trimmed.