roasted garlic-parmigiano broccoli

daisi - January 2, 2014

creamy tomato soup

daisi - January 2, 2014

minestrone with chicken meatballs

daisi - January 2, 2014
2013_Roasted Broccoli_06
creamy tomato soup
chicken minestrone_5

I call this a perfect alternative to your basic chicken and noodles. You still have the chicken and you still have the noodles, just in different forms. I found it in Bon Appetit magazine (which I love) and tweaked it a bit by adding a few more vegetables.

Here’s what you’ll need:

chicken minestrone_1

  • 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
  • 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-salt chicken broth
  • 3/4 cup ditalini or other small pasta
  • 1 cup 1/2-inch rounds peeled carrots
  • 1 1/2 cups fresh mushrooms
  • 1 cup (packed) baby spinach

Start by making the chicken meatballs. Mix the chicken, breadcrumbs, 3 tablespoons parmesan, 2 minced garlic cloves, egg, salt and pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (about 28).

chicken minestrone_3

Heat the oil in a dutch oven or large pot over medium heat. Cook the meatballs in 2-3 batches, until they are golden all over (about 3 minutes). Don’t worry, they will finish cooking in the soup. 

chicken minestrone_2

Transfer to a plate; set aside.

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Add more oil to the pot, if needed. Next add the leek and cook, stirring often, until it begins to soften (about 3 minutes). Next, add 2 thinly sliced garlic cloves and cook for 1 minute. Add the broth and 2 cups water and bring it to a boil. Stir in your pasta and carrots and mushrooms, simmering until pasta is almost al dente (about 8 minutes). Add the meatballs and another 3 minutes, until the meatballs are cooked through and the carrots are tender. Add spinach and remaining 3 tablespoons parmesan and stir until spinach is wilted and Parmesan is melted.

chicken minestrone_5

 

minestrone with chicken meatballs

Ingredients

  • 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
  • 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-salt chicken broth
  • 3/4 cup ditalini or other small pasta
  • 1 cup 1/2-inch rounds peeled carrots
  • 1 1/2 cups fresh mushrooms
  • 1 cup (packed) baby spinach

Instructions

  1. Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
  2. Form into 1/2-inch-diameter meatballs (makes about 28).
  3. 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.
  4. 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.
  5. Add broth and 2 cups water; bring to a boil.
  6. Stir in pasta and carrots and mushrooms; simmer until pasta is almost al dente, about 8 minutes.
  7. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes.
  8. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
  9. Ladle soup into bowls. Garnish with Parmesan.
http://shesthebross.com/2014/01/minestrone-with-chicken-meatballs/

 

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