Ingredients
2 large eggs, lightly beaten1/2 cup dry bread crumbs1/4 cup minced fresh parsley2 tablespoons grated Parmesan cheese1 tablespoon raisins, finely chopped3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1/2 pound lean ground beef (90% lean)1/2 pound bulk spicy pork sausage2 cartons (32 ounces each) reduced-sodium chicken broth1/2 teaspoon pepper1-1/2 cups cubed rotisserie chicken2/3 cup uncooked acini di pepe pasta1/2 cup fresh baby spinach, cut into thin stripsShredded Parmesan cheese, optional
Preparation
In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls.
In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired.
