Spring Minestrone With Chicken Meatballs Food

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• 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.

MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• In a soup pot or Dutch oven over medium heat, warm the olive oil. Add the onion, carrots and celery and cook, stirring often, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the kale and cook until wilted, about 2 minutes. Add the wine and tomato and bring to a boil. Stir in the stock, water and bay leaf and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until well flavored, about 1 hour. During the last 10 minutes, drain the beans, rinse with cold running water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes. Discard the bay leaf.
• Meanwhile, in a bowl, combine the chicken, half of the cheese, the bread crumbs, egg, the 1/2 teaspoons salt and the 1/4 teaspoons black pepper. Increase the heat under the soup to medium and bring to a light boil. Drop rounded tablespoons of the chicken mixture into the soup. Their texture will firm up on contact with the hot liquid. Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust the seasonings with salt and black pepper.
• Ladle into warmed individual bowls and serve hot. Pass the remaining cheese at the table.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• Preheat oven to 350 F.
• In a medium bowl, mix ground chicken, breadcrumbs, ¾ cup Parmigiano cheese, minced garlic, parsley, egg, 1 tsp. salt and ½ tsp pepper.
• Cover a sheet pan with parchment paper.
• Form (roughly) 35 meatballs, about ½-inch in diameter.
• Place meatballs on the pan.
• Bake for 20 minutes, until cooked through and lightly browned. Set aside.
• In a large soup pot, heat oil over medium heat.
• Add sliced leek to the pot; continuously stir until it begins to soften. About 3 minutes.
• Add sliced garlic; cook for 1 minute.
• Add chicken broth and water; bring to a boil.
• Stir in pasta and carrots.
• Simmer until pasta is al dente and the carrots are tender, 2 - 3 minutes.
• Add spinach and remaining ¾ cup Parmigiano.
• Stir until greens are wilted and cheese is melted.
• Season with salt and pepper.
• Ladle soup into bowls.
• Garnish with fresh basil and additional grated cheese.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Steps:

• 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.