Spring Minestrone With Chicken Meatballs Recipes

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• 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.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Preheat oven to 350 F.
• In a medium bowl, mix ground chicken, breadcrumbs, ¾ cup Parmigiano cheese, minced garlic, parsley, egg, 1 tsp. salt and ½ tsp pepper.
• Cover a sheet pan with parchment paper.
• Form (roughly) 35 meatballs, about ½-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 ¾ 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.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
• Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
• Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
• Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
• Ladle soup into bowls. Garnish with chopped basil and Parmesan.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Mince garlic.Thinly slice white part of leek (discard green part).Peel and slice carrot into thin rounds.Dissolve broth cube(s) in boiling water (2 cups per cube).In a large bowl, mix the chicken, 2/3 of the Parmesan, 1/2 of the garlic, the egg, breadcrumbs, some salt and pepper.Form meatballs.Heat olive oil in a pan over medium heat.Cook the meatballs until browned on all sides, around 3 minutes.Transfer to a plate and set aside. Note: meatballs will not be fully cookedTo the same pan, add the leek and the garlic and cook over medium heat for 3 minutes.Add broth and water and bring to a boil with the carrots and spinach.Add pasta and cook for 8 minutes, or until pasta is al dente.Add meatballs and cook 3 minutes more, or until they are cooked through.Serve in bowls and garnish with remaining parmesan.Source: Missfresh.com