Spring Minestrone with Chicken Meatballs

Spring Minestrone with Chicken Meatballs


  • 2 pounds ground chicken

  • 1 cup breadcrumbs

  • ¾ cup parmesan cheese, divided

  • 8 cloves garlic, minced and divided

  • 4 tbsp chives

  • 2 eggs, whisked

  • 2 tbsp 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!