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Preheat oven to 350 degrees.
For meatballs, place ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 tsp. salt, and ½ tsp. pepper in a bowl and combine gently with a fork. With a tsp., drop 1 – 1 ¼ in. meatballs onto a sheet pan lined with parchment paper. Bake for 30 min.
For soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add onion, carrots, and celery and saute until softened (5 to 6 min.). Add chicken stock and wine and bring to a boil. Add pasta to simmering broth and cook for 6 to 8 min, pasta tender. Add fresh dill and then the meatballs to the soup and simmer for 1 min. Stir in the fresh spinach and cook for 1 min, until spinach wilted.
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