Ingredients
Equipment
Method
- In a medium bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup grated Parmesan cheese, beaten egg, 2 minced garlic cloves, dried oregano, salt, and black pepper. Gently mix until just combined. Be careful not to overmix, as this can result in tough meatballs.1 lb ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Roll the chicken mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches, being careful not to crowd the pot. Brown them on all sides, about 5-7 minutes total. Remove the browned meatballs from the pot and set them aside on a plate.2 tablespoons olive oil
- Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium and add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the remaining 2 minced garlic cloves, dried basil, and dried thyme, and cook for another minute until fragrant.2 tablespoons olive oil, 1 large onion, 2 carrots, 2 stalks celery, 2 cloves garlic, 1 teaspoon dried basil, 1/2 teaspoon dried thyme
- Pour in the chicken broth and the undrained diced tomatoes. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.6 cups chicken broth, 1 (15-ounce) can diced tomatoes
- Stir in the rinsed and drained cannellini beans and the browned chicken meatballs.1 (15-ounce) can cannellini beans, 1 lb ground chicken
- Bring the soup back to a gentle simmer. Cover the pot and let it cook for about 15 minutes, allowing the flavors to meld and the meatballs to cook through.
- Add the small pasta to the simmering soup. Cook according to the pasta package directions, or until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.1 cup small pasta
- Stir in the chopped fresh spinach or kale during the last 2-3 minutes of cooking, until it wilts.2 cups fresh spinach or kale
- Ladle the Spring Minestrone Chicken Meatballs into bowls. Garnish with fresh chopped parsley and serve with extra grated Parmesan cheese and crusty bread for dipping.fresh parsley, 1/4 cup grated Parmesan cheese, crusty bread
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Can also be frozen for up to 2-3 months.
