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Ingredients
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4" rounds
- 5 cups low-salt chicken broth
- 3/4 cup ditalini or other small pasta
- 1 cup 1/2" rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
Details
Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
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.
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