Spring Minestrone With Chicken Meatballs |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is taken directly from Bon Apetite. It is very versatile and a wonderful spring-y soup-healthy too! Ingredients:
6 ounces ground chicken (about 3/4 cup) |
1/2 cup fresh breadcrumb |
6 tablespoons finely grated parmesan cheese, divided, plus more for garnish |
4 garlic cloves, 2 minced, 2 thinly sliced |
2 tablespoons fresh chives, chopped |
1 large egg, whisked to blend |
kosher salt, freshly ground pepper |
2 tablespoons extra-virgin olive oil |
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds |
5 cups low sodium chicken broth |
3/4 cup ditalini or 3/4 cup other small shell pasta |
1 cup peeled carrot, cut in 1/2-inch rounds |
1 cup packed baby spinach |
fresh basil, chopped |
Directions:
1. Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2 -diameter meatballs (makes about 28).
2. Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
3. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
4. Ladle soup into bowls. Garnish with chopped basil and Parmesan.
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