Minestrone with chicken meatballs

Minestrone with chicken meatballs

Ingredients

• 250ml (1 cup) freshly minced chicken
• 125ml ( cup) fresh white breadcrumbs
• 90ml ( cup) finely grated parmesan, plus extra to serve
• 2 cloves garlic, crushed
• 30ml (2 tbsp) chopped fresh chives
• 1 extra-large egg
• Salt and freshly ground black pepper, to taste
• 45ml (3 tbsp) olive oil
• 1 large leek, cut into rounds
• 2 cloves garlic, sliced
• 1.5 litres quality chicken stock
• 185ml ( cup) small pasta shapes, uncooked
• 1 large carrot, peeled and cut into rounds
• 250ml (1 cup) baby spinach leaves
• Handful fresh basil, finely chopped

Method

Combine the chicken mince, breadcrumbs, half the parmesan, the crushed garlic, chives, egg and seasoning. Mix well and shape into small balls.

Heat 15ml (1 tbsp) of the oil in a non-stick pan and fry the balls until brown all over. Place on paper towel to drain.

In a pot, heat the remaining oil and fry the leek until just soft. Add the sliced garlic and cook for 1-2 minutes. Add the stock and bring to the boil.

Stir in the pasta and carrot and simmer until starting to soften. Add the chicken meatballs and cook for about 3-5 minutes. Add the spinach and cook till just wilted, then stir in the remaining parmesan.

Adjust seasoning and serve sprinkled with extra grated parmesan and chopped basil.

Serves 4