Name: Spring Minestrone with Chicken Meatballs
Ingredients: 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

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

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Instructions

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