Spring Minestrone with Chicken Meatballs
20 Jun 2012
It’s kind of funny that i’m blogging this spring minestrone recipe on the first official day of summer, but at least it’s a good recipe to end the spring season on! For the past few days I have cooked a lot of different recipes, but nothing I have made was really worth blogging about, which makes this recipe extra sweet. I guess I was just expecting this minestrone to be kind of bland a little boring like all the other minestrone’s i’ve ever had–so when I tasted it, I was blown away with how delicious it was!! It’s actually kind of strange to have a recipe this healthy be THIS delicious too!! But I think I could eat it every day and be quite content!
[Recipe originally from Saveur] Ingredients:
6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2-inch rounds peeled carrots
1 cup (packed) baby spinach
Chopped fresh basil
Directions:
Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.Form into 1-inch-diameter meatballs (makes about 16).
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 Tbsp. 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.
I hope you all have some exciting summer plans around the corner! Today was finally HOT here in Mattawa, so i’m hoping it will stay that way for a while. I’m excited to learn lots of yummy classic summer recipes too!
<3 Sarah