Spring Minestrone with Chicken Meatballs

Bon Appétit  | April 2012

by The Bon Appétit Test Kitchen

]]>

photo by Romulo Yanes

yield
Makes 4 servings

active time
45 minutes

total time
45 minutes

Chop whatever veg you've got in your fridge to make this soup.

Ingredients

add to shopping list

Preparation

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"-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 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 tablespoons 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.

Per serving: 370 calories, 16 g fat, 3 g fiber

Nutritional analysis provided by Bon Appétit

my notes

via Epicurious.com: New Recipes http://ift.tt/1gt7tgN

Put the internet to work for you.

via Personal Recipe 3575434