For the meatballs:
1 pound ground chicken
⅔ cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
¼ cup freshly grated Pecorino Romano
¼ cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 tablespoons olive oil
1 cup minced yellow onion
1 ¼ cup diced carrots (3 carrots), cut into 1/4 inch pieces
¾ cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken broth
½ cup dry white wine
1 cup tubetini
½ cup minced fresh dill
10 ounces baby spinach, washed and trimmed