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Spring Minestrone with Chicken Meatballs

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Y’all know how I feel about meatballs. Right?

Spring Minestrone with Chicken Meatballs

So this soup…Spring Minestrone with Chicken Meatballs did not have to leap off the page with bells and confetti to get my attention…nope, it merely needed to sit there, all cool and collected, and wait for me to read the word meatball. It knew it was just a few syllables away from having me in the palm of its hand.

I hit meatball. I was done.

This recipe is everywhere…Epicurious, Bon Appétit, etc… these are some fine endorsements. I wouldn’t normally lean toward a soup for spring…feels a bit wintery (and after the winter we had, I’m running as far and wide away from it as possible) but this baby changed my mind. Stocked with fresh veggies, chicken meatballs, cut spaghetti (I love that), and lots of Parmigiano….oh my – this soup will be a staple – spring, summer, winter and fall.

Spring Minestrone with Chicken Meatballs

Since I’ve made a few meatballs in my day, I was very comfortable using my own recipe, but I adapted the rest to meet my chees-y needs, as in Parmigiano needs. What the addition of the cheese does to this broth is nothing short of a miracle. It melts in and co-mingles with the leek, garlic, carrot and spinach to create a flavor that is so reminiscent of an Italian grandmother’s cooking, you’ll be looking for the crocheted doilies and statue of St. Anthony in the corner.

Spring Minestrone with Chicken Meatballs

This soup is a nice Sunday soup. To have a pot of this simmering away while you lazy about the day is just how I picture it going down. I also see it as a nice Mother’s Day dish…

Spring Minestrone with Chicken Meatballs

Mm-hmmm. Yep.

Spring Minestrone with Chicken Meatballs

That would be lovely.

Have a great weekend, friends!

Buon Appetito!

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Spring Minestrone with Chicken Meatballs

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  • Author: Ciao Chow Bambina
  • Category: Soup
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Ingredients

Scale
  • 1 lb. ground chicken
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 1/2 cups finely grated Parmigiano, divided
  • 5 plump garlic cloves, 2 minced, 3 thinly sliced
  • 4 tsp. dried parsley
  • 1 large egg, whisked
  • Kosher salt, freshly ground pepper, to taste
  • 2 Tbsp. olive oil
  • 2 leeks, white and pale-green parts only, sliced into 1/4-inch rounds
  • 10 cups low-salt chicken broth
  • 4 cups water
  • 1 1/2 – 2 cups cut spaghetti
  • 2 cups 1/2-inch rounds peeled carrot
  • 3 cups packed baby spinach
  • Chopped fresh basil or parsley

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, mix ground chicken, breadcrumbs, 3/4 cup Parmigiano cheese, minced garlic, parsley, egg, 1 tsp. salt and 1/2 tsp pepper.
  3. Cover a sheet pan with parchment paper.
  4. Form (roughly) 35 meatballs, about 1/2-inch in diameter.
  5. Place meatballs on the pan.
  6. Bake for 20 minutes, until cooked through and lightly browned. Set aside.
  7. In a large soup pot, heat oil over medium heat.
  8. Add sliced leek to the pot; continuously stir until it begins to soften. About 3 minutes.
  9. Add sliced garlic; cook for 1 minute.
  10. Add chicken broth and water; bring to a boil.
  11. Stir in pasta and carrots.
  12. Simmer until pasta is al dente and the carrots are tender, 6 – 8 minutes.
  13. Add spinach and remaining 3/4 cup Parmigiano.
  14. Stir until greens are wilted and cheese is melted.
  15. Add baked meatballs to the pot.
  16. Season with salt and pepper.
  17. Ladle soup into bowls.
  18. Garnish with fresh basil or parsley and additional grated cheese.

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{Recipe adapted from Bon Appétit.}

Spring Minestrone with Chicken Meatballs

Ciao!

 

Reader Interactions

Comments

  1. Chicken meatballs have a special place in my heart. My Nonna made a soup with them that is the most special recipe on my blog. I love that your minestrone comes together quickly, and I’m drooling over those browned meatballs! I can just taste how fantastic this soup is, and I’d eat it any time of year. 🙂

    Reply

    • Awh! I love that! I grew up eating a lot of my mom’s homemade chicken soup but truthfully there was not a lot of soup that I recall from either of my grams. And I’ve only made my wedding soup with beef so this is new for me. I could have popped all those little baby meatballs in my mouth before adding them to the soup. So good. Thanks, friend!

      Reply

  8. Now you’ve really made me want to laze around while making this today, Annie!
    This does indeed sound like a pretty perfect soup for any season. I must say, though, we’ve got an awful chilly rainy day here today, so this would go down especially well! Thank you for this. Definitely pinning!

    Reply

  9. Oh Annie, this soup is calling to me. Wonderful recipe and beautiful photos. Soups on the table year round at our house, and this one is bound to make an appearance.

    Reply

  18. I absolutely love a warm bowl of comfort food like this, and healthy comfort food at that! This dish is perfect for a crisp spring day like today! Gorgeous photos as well, Annie!

    Reply

    • I could not resist this recipe…it is healthy but also so rich and flavorful…It’s perfect for these crisp spring days! Thanks, Kathleen!!

      Reply

  19. This is the first thing I’m seeing and reading this morning, thanks to your lovely subscription newletter 🙂 and normally I’m too tired to drool, haven’t had enough coffee for my eyes to comprehend pictures… but I’m wide awake now, my eye balls are as big as saucers and my tummy is growling! This looks fantastic. I haven’t seen this one floating around the internet, so thank you for making and posting it! Like you too, I’m a sucker for meatballs but wouldn’t normally prepare a soup in this heat. However, I’m sold! This looks amazing! Cheers Annie to a wonderful Friday and weekend! And thank you for sharing 🙂

    Reply

    • So happy I could be your wake up call this morning!! And you just reminded me…I haven’t had my coffee yet, either! Thank you so much, my dear! There’s nothin’ like a good meatball! Have a great weekend!

      Reply

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