Spring Minestrone with Chicken Meatballs - Recipe from Price Chopper
Spring Minestrone with Chicken Meatballs
Hearty homemade soup filled with flavorful meatballs.
Hearty homemade soup filled with flavorful meatballs.
- 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-inch 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 a large Dutch oven or large stockpot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add stock and 2 cups water and bring to a boil. Stir in pasta and carrots and simmer until pasta is almost al dente, about 8 minutes. Add meatballs and simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan and stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
- Ladle soup into bowls and garnish with chopped basil and Parmesan.
