Spring Minestrone With Chicken Meatballs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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, 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

Recipe

• 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.