Spring Minestrone with Chicken Meatballs

Saw this a while back and thought it might be a fun one to make.  Like an Italian wedding soup, this recipe is made with a bunch of miniature meatballs, although unlike the wedding soup the meatballs are browned first.  Because of the little meatballs floating in the soup, I'd wager that this would be a good way to trick kids into eating fresh vegetables without resorting to stuffing anything down their throats while they sleep, or bribery.  Use whatever vegetables you have lying around the fridge to make this - celery could replace leeks (though I'd shoot for the real thing), green onions can replace chives, and you could put in bok choy, or cabbage, or some turnips, or whatever else might be just past its prime.

Spring Minestrone with Chicken Meatballs
Bon Appétit, April 2012

• 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 (I may have used green onions)
• 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

The setup

Mix the filling, then shape into meatballs

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 your soup ingredients.  This is where you can take a bit of creative license.

Add the meatballs and cook them through

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.