Personally, I enjoy hot things when the weather is cold and cold things when the weather is hot. My wife can have a hot coffee in the heat of summer. Last night was a perfect Spring night and we just so happened to have a hot soup on the menu and I’m glad we did! It.Was.Amazing!
It is a Spring Minestrone with Chicken Meatballs. As always we made some executive edits to the recipe. From the recipe below we doubled the meatballs (because chicken doesn’t come in 6oz, and why not more meat!), Doubled the broth (because the past always sucks the soup dry.) For gluten conscious skip the pasta. Next time we’ll increase the veggies as well. This recipe will be back in the mix.
Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-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 Tbsp. 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.
We hope you enjoy as much as we did!
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Find the original recipe at: http://www.bonappetit.com/recipe/spring-minestrone-with-chicken-meatballs