Italian Wedding Soup

Ingredients
8 oz ground chicken
2 links of chicken sausage
1 egg white
1 quart of chicken stock
1/2 cup chopped celery
1/2 cup chopped carrots
2 cups baby spinach
1/4 cup chopped onion
1 tbsp lemon juice
2 oz white wine
1/4 tsp garlic salt
Optional: 1 cup cooked banza and parmesan cheese

Instructions
Heat the oven to 375°F. While oven heats, combine ground chicken, sausage, and egg white. Mix well. Form into 18 small meatballs. Bake for 16–18 minutes, or until golden brown.
In a large pot, combine olive oil, onion, celery and carrots. Saute until onion is transparent, stirring often.
Stir in chicken stock and meatballs. Simmer for 45 minutes.
Stir in lemon juice and white wine. Simmer for another 15 minutes. Stir in spinach and remove from heat.
If using banza, place 1/4 cup cooked banza in each bowl, and top with soup. Stir. Serve immediately. Garnish with fresh parmesan cheese if desired.