Spring Minestrone with Chicken Meatballs

Spring Minestrone with Chicken Meatballs

Ingredients: 

• 2 pounds ground chicken

• 1 cup breadcrumbs

• ¾ cup parmesan cheese, divided

• 8 cloves garlic, minced and divided

• 4 tablespoons chives

• 2 eggs, whisked

• 2 tablespoons olive oil

• Salt and pepper

• 10 cups chicken stock

• 1 ½ cups ditalini pasta (short tubes)

• 2 cups carrots, diced

• 2 leeks (white and pale green parts only), sliced

• 1 cup spinach, packed

• Fresh basil, thinly sliced

1. In a large bowl combine ground chicken, breadcrumbs, half of the parmesan, half of the minced garlic, chives, eggs and salt and pepper. Mix until all ingredients are incorporated. Form into ½ inch balls.

2. Put olive oil in a pan on medium heat until hot. Add meatballs and cook, rolling around to brown on all sides for about 3 minutes. Remove from the pan and set aside.

3. Saute the leeks for 3 minutes, then add the rest of the garlic and cook for a few more minutes. Add broth and bring to a boil.

4. Stir in pasta and carrots, cook for about 8 minutes. Then add the meatballs back to the pot and continue to cook for 4-5 more minutes. Add the spinach and rest of the parmesan, cook for 1 minute. Top with fresh basil and enjoy!