Spring Minestrone With Chicken Meatballs

READY IN: 45mins
Recipe by jennyblender

This is taken directly from Bon Apetite. It is very versatile and a wonderful spring-y soup--healthy too!

Top Review by krismiscook

I love this soup! Very flavorful. I think the meatballs are very tasty (you have to make sure to make small meatballs). I've made this recipe at least 5 times without alteration since I got the magazine in April.

Ingredients Nutrition


  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).
  2. 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.
  3. 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.
  4. Ladle soup into bowls. Garnish with chopped basil and Parmesan.

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