Spring Minestrone with Chicken Meatballs

Ingredients

• 1 cup baby spinach packed ()
• 0.5 cup breadcrumbs fresh
• 0.8 cup ditalini pasta 
• 1 large eggs 
• 4 servings basil fresh chopped
• 2 tablespoons chives fresh chopped
• 4  garlic clove minced thinly sliced
• 0.8 cup ground chicken 
• 4 servings pepper freshly ground
• 1  leek white sliced into 1/4" rounds
• 5 cups chicken broth 
• 2 tablespoons olive oil extra virgin extra-virgin
• 6 tablespoons parmesan divided finely grated plus more for garnish

Equipment

• bowl
• ladle
• pot

Directions

1. Mix chicken, breadcrumbs, 3 tablespoons
2. Parmesan, 2 minced garlic cloves, chives,egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper ina medium bowl. Form into 1/2"-diametermeatballs (makes about 28).
3. Heat oil in a small pot over mediumheat. Cook meatballs until golden all over,about 3 minutes (they will finish cookingin soup).
4. Transfer to a plate; set aside.
5. Add leek to pot and cook, stirring often,until beginning to soften, about 3 minutes.
6. Add 2 thinly sliced garlic cloves; cook for1 minute.
7. Add broth and 2 cups water; bringto a boil. Stir in pasta and carrots; simmeruntil pasta is almost al dente, about 8 minutes.
8. Add meatballs; simmer until pasta isal dente, carrots are tender, and meatballsare cooked through, about 3 minutes.
9. Addspinach and remaining 3 tablespoons Parmesan;stir until spinach is wilted and Parmesan ismelted. Season with salt and pepper.
10. Ladle soup into bowls.
11. Garnish withchopped basil and Parmesan.
12. Per serving: 370 calories, 16 g fat, 3 g fiber
13. Bon Appétit