1. |
In a bowl, mix chicken, egg, bread crumbs, parmesan cheese, onion powder, 2 teaspoons oregano, and 3 teaspoons thyme. Season with salt and pepper. |
2. |
Form into small meatballs. |
3. |
Sauté in vegetable oil over medium heat in a large soup pot. Transfer to a plate. |
4. |
Sauté onion, carrot, celery, oregano, and thyme over medium heat, about 3 minutes. |
5. |
Add minced garlic and sauté until fragrant. Season with salt and pepper. |
6. |
Add chicken stock and meatballs. Bring to a simmer. |
7. |
Add cannellini beans, spinach, and pasta. |
8. |
Cook pasta until al dente. Season with salt and pepper to taste. |