Spring Minestrone With Chicken Meatballs
A hearty Italian soup featuring homemade chicken meatballs, pasta, and fresh vegetables in a flavorful broth. This comforting minestrone is packed with carrots, spinach, and leeks, topped with Parmesan and fresh basil.
Ingredients
- •6 ounces ground chicken
- •½ cup fresh breadcrumbs
- •6 tablespoons finely grated Parmesan
- •4 cloves garlic
- •2 tablespoons chopped fresh chives
- •1 large egg
- •to taste Kosher salt and pepper
- •2 tablespoons extra-virgin olive oil
- •1 whole leek
- •5 cups low-salt chicken broth
- •¾ cup ditalini pasta
- •1 cup carrots
- •1 cup baby spinach
- •to taste fresh basil
Cooking Instructions
- 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).
10 min
- 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 min
- 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.
15 min
- 4.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.
2 min
