This recipe is an adaptation from something that I saw in Bon Appetit this past spring. It’s really good. Even my vegetable hating husband liked it! I made it for a few of my friends and they loved it too. The veggies that I use in this depend on what I have on hand, so go ahead and use whatever you have in your kitchen. You just can’t go wrong!
For the Meatballs:
- 1 LB Ground chicken
- 1/3 cup parmesan
- 1/2 cup plain breadcrumbs
- 1 large garlic clove, pressed
- 1/2 cup green onions (chopped)
- 1 large egg
- salt & pepper
For the Soup:
- 1 Leek (Cut into pieces)
- 6 Cups chicken broth
- 2 garlic cloves, chopped
- 1 cup spinach
- 1 cup small pasta
- (optional: add in any other veggies you like: carrotts, celery, etc)
Mix all of the meatball ingredients and make small meatballs. You can brown them in a skillet or in your oven. (Just until they are golden on the outside, they don’t have to be cooked all the way through.
In a large pot, add a tbs of butter or some oil to a pot with the leek. stir often. when it is soft, add the garlic to the pan. keep mixing it around for a minute. then add the chicken broth. When the broth comes to a boil, add the browned meatballs and the pasta. When the meatballs are cooked through and the pasta is cooked, add the spinach. Stir just until it has wilted. Serve with some fresh grated parmesan. Yum!