Spring Minestrone With Chicken Meatballs

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

• Ready In: 45 mins
• Serves: 4
• Yields: 4 Bowls

Ingredients

• 6  ounces ground chicken (about 3/4 cup)
• 1⁄2 cup  fresh breadcrumb
• 6  tablespoons  finely grated parmesan cheese, divided, plus more for garnish
• 4  garlic cloves, 2 minced, 2 thinly sliced
• 2  tablespoons fresh chives, chopped
• 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-inch rounds
• 5  cups low sodium chicken broth
• 3⁄4 cup  ditalini or 3⁄4 cup  other small shell pasta
• 1  cup  peeled carrot, cut in 1/2-inch rounds
• 1  cup  packed  Baby Spinach
•  fresh basil, chopped

Directions

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.