Week of 03/26/18 – 03/30/2018 Please note all PJCC recipe’s are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields4 servings
Yields4 servings
  • 6ounces ground chickenabout 3/4 cup
  • 1/2cup fresh breadcrumbs
  • 6tablespoons finely grated Parmesandivided, plus more for garnish
  • 4 garlic cloves2 minced, 2 thinly sliced
  • 2 green onionchopped
  • 1 large eggwhisked to blend
  • 1teaspoon Kosher salt
  • 1teaspoon Freshly ground pepper
  • 2tablespoons extra-virgin olive oil
  • 1 leekwhite and pale-green parts only, sliced into 1/4-inch rounds
  • 5cups low-salt vegetable broth
  • 3/4cup ditalini or other small pasta
  • 1cup Carrotspeeled and cut into 1/2-inch
  • 1cup baby spinachchopped
  • fresh basilchopped for garnishment
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes.
  6. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
  7. Ladle soup into bowls. Garnish with chopped basil and Parmesan.