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Ingredients
- 3/4 cup ground chicken
- 1/2 cup breadcrumbs
- 6 tbsp grated Parmesan plus more for garnish
- 4 garlic cloves minced & divided
- 3 sticks of celery sliced
- 2 tbsp chopped fresh chives
- 1 large egg whisked
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion chopped
- 5 cups chicken broth
- 3/4 cup ditalini or other small pasta
- 3 medium carrots peeled & cut into ½ moons
- 1 cup baby spinach packed
- 1 zucchini sliced into half moons
- Chopped fresh basil
Ingredients
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Instructions
- Mix chicken, breadcrumbs,1/2 the parmesan, ½ the garlic, chives, egg, salt and pepper in a bowl. Form into 1/2-inch meatballs
- Heat oil in a pot over medium heat. Cook meatballs until golden, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside
- Add onion and celery to pot and cook, stirring often, until soft. Add remaining garlic; cook for 1 minute. Add broth and ½ the water; bring to a boil
- Stir in pasta and carrots; simmer until pasta is almost al dente. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes
- Add spinach and remaining parmesan; stir until spinach is wilted and parmesan is melted. Season with salt and pepper. Garnish with chopped basil and parmesan.
1027 Terra Nova Boulevard