Spring Minestrone with Chicken Meatballs

So, the morning after the Bachelorette premiere I woke up with a sore throat and it’s gone downhill ever since. I hate being sick! I’m thinking the cause of my illness was all those terrible suitors they picked for poor Emily. I mean really, it was pretty bad. This doesn’t mean I will stop watching. Come on now, we all know the worst TV is the best TV. Anyway, enough about my shallow and unintelligent entertainment choices, let’s talk about the magical healing powers of soup. I think I’ve talked about this before but it really is miraculous how much better a good bowl of homemade soup can make you feel when you are sick. Especially a bon appetit soup recipe! I finally used my stack of bon appetit magazines for something other than a coffee table decoration. This soup is super delicious and very filling. It’s the perfect treatment if you are unfortunate enough to catch a springtime cold.

Ingredients:

6 – 8 ounces ground chicken
1/2 cup fresh breadcrumbs
6 TB finely grated Parmesan, divided
4 garlic cloves, 2 minced, 2 thinly sliced
2 TB chopped fresh chives
1 large egg, whisked
Kosher salt, freshly ground pepper
2 TB extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
5 cups low-salt chicken broth
3/4 cup macaroni or other small pasta
4 carrots, peeled and chopped
1 cup (packed) baby spinach
Chopped fresh basil

Directions:

1. Mix together the chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, salt, and pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (I made mine a little bigger, all depends on what you like)

2. Heat the olive oil in a large pot over medium heat. Cook the meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate and set aside.

3. Add the leek to the same pot and cook, stirring often, until softened, about 3 minutes. Add the 2 thinly sliced garlic cloves and cook for 1 minute. Add the broth and 2 cups water; bring to a boil.

4. Stir in pasta and carrots, and simmer about 8 minutes, until the pasta is almost al dente. Add the meatballs to the pot, and simmer for about 3 minutes until the pasta is al dente, carrots are tender, and meatballs are cooked through.

4. Add spinach and remaining 3 Tbsp. Parmesan cheese to the pot, and stir until the spinach is wilted and Parmesan is melted. Tate and season with salt and pepper if needed.