Spring Minestrone With Chicken Meatballs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons extra-virgin olive oil
- chopped fresh basil
- 2 tablespoons chopped fresh chives
- 3/4 cup ditalini or other small pasta
- kosher salt, freshly ground pepper
Preparation 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). 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. 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. Ladle soup into bowls. Garnish with chopped basil and Parmesan. Per serving: 370 calories, 16 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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). 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. 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. Ladle soup into bowls. Garnish with chopped basil and Parmesan. Per serving: 370 calories, 16 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
