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Spring Minestrone with Chicken Meatballs
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Bon Appetite
| 6 oz | ground chicken, about 3/4 cup |
| 1/2 cup | fresh breadcrumbs |
| 6 Tbl | grated Parmesan, divided plus more for garnish |
| 4 cloves | garlic, 2 minced and 2 thinly sliced |
| 2 Tbl | fres chives, chopped |
| 1 large | egg, whisked to blend |
| kosher salt | |
| fresh ground pepper | |
| 2 Tbl | olive oil |
| 1 | leek, white and pale-green parts only sliced into 1/4" |
| 5 cups | low sodium chicken broth |
| 3/4 cup | ditalini |
| 1 cup | carrots, cut into 1/2" rounds |
| 1 cup | baby spinach, packed |
| Chopped Fresh Basil |
Mix chicken, breadcrumbs, 3 TBL parmesan, 2 minced garlic cloves, cives, egg, 3/4 tsp salk and 1/4 tsp pepper in a medium bowl. Form into 1/2" diameter meatballs
Heat oil in small pot over med-high heat. Cook meatballs util golden all over, about 3 minutes. Transfer to a plate, set aside.
Add leeks to pot and cook, stirring often until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic clovew; cook for 1 minute. Add borht an 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, carros are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining parmsan; stir until spinach is wilted and parmesan is melted. Season with salt and pepper. Garnish with basicl and parmesan.
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