Spring Minestrone With Chicken Meatballs

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 ounces ground chicken (about 3/4 cup)
• 1/2 cup fresh breadcrumb
• 6 tablespoons parmesan cheese, finely grated, divided, plus more for garnish
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 2 tablespoons fresh chives, chopped
• 1 large egg, whisked
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons extra-virgin olive oil
• 1 leek, and pale-green parts only, sliced into 1/4 inch rounds
• 5 cups low sodium chicken broth
• 2 cups water
• 3/4 cup ditalini
• 1 cup carrot, peeled and cut int 1/2 inch rounds
• 1 cup baby spinach (packed)
• kosher salt
• black pepper, freshly ground
• fresh basil, chopped

Recipe

• 1 mix the chicken, breadcrumbs, 3 tbsp parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. form into 1/2 inch diameter meatballs. (should make about 28).
• 2 heat oil in a small pot over medium heat. cook the meatballs until golden all over about 3 minutes. they will finish cooking in the soup. transfer to a plate and set aside.
• 3 add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. add 2 thinly sliced garlic cloves; cook for 1 minute. add the broth and 2 cups water; bring to a boil. add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
• 4 add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. add the spinach and 3 tbsp parmesan; stir until the spinach is wilted and the parmesan is melted. season with salt and pepper to taste.
• 5 ladle soup into bowls. garnish with chopped basil and parmesan.