Recipe of the Week – Summer Minestrone with Chicken Meatballs

Now that you know how to get to those delicious cloves of garlic, here’s a refreshing summer soup to try! Serve with hot buttered crusty bread and a nice crisp Caesar salad.

Summer Minestrone with Chicken Meatballs

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

¾ cup ditalini or other small pasta

1 cup 1/2-inch rounds peeled carrots

1 cup (packed) baby spinach

Chopped fresh basil



  • 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. Form into 1/2-inch-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 Tbsp. 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.


Teri & Samantha ❀

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