Recipe by breezermom
Although this recipe calls for carrots and baby spinach, feel free to chop up a bit of whatever fresh vegetable you have to throw into this soup. I've used zucchini, a bit of eggplant....just whatever I have a bit extra of. From Bon Appetit magazine.
Top Review by Cook4_6
I really enjoyed this recipe, and used orzo I had on hand instead of the small pasta the recipe calls for. I also used leftover turkey meatballs I had instead of making the ones listed, and am sure the soup is even more fantastic following the recipe for the meatball portion.
- 6 ounces ground chicken (about 3/4 cup)
- 1⁄2 cup fresh breadcrumb
- 6 tablespoons parmesan cheese, finely grated, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons fresh chives, chopped
- 1 large egg, whisked
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4 inch rounds
- 5 cups low sodium chicken broth
- 2 cups water
- 3⁄4 cup ditalini
- 1 cup carrot, peeled and cut int 1/2 inch rounds
- 1 cup Baby Spinach (packed)
- kosher salt
- black pepper, freshly ground
- fresh basil, chopped
Directions See How It's Made
- 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.