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Spring Minestrone with Chicken Meatballs

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This Spring Minestrone with Chicken Meatballs blends fresh seasonal vegetables and tender chicken meatballs in a light, flavorful broth, perfect for a wholesome and comforting meal.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 cups fresh spinach, chopped
  • 1 cup asparagus tips, cut into 1-inch pieces
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1/2 cup small pasta (like ditalini or elbow macaroni)
  • Salt and freshly ground black pepper to taste
  • Fresh basil for garnish

Instructions

  1. In a bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix well and form into 1-inch meatballs.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs and set aside.
  3. In the same pot, add remaining olive oil. Sauté onion, celery, and carrots until softened, about 5 minutes.
  4. Add diced tomatoes and chicken broth to the pot. Bring to a boil.
  5. Add the meatballs back into the pot along with asparagus, zucchini, and pasta. Reduce heat to a simmer and cook for 10 minutes.
  6. Stir in chopped spinach and cook for an additional 2-3 minutes until wilted and pasta is tender.
  7. Season with salt and pepper to taste. Garnish with fresh basil and serve hot.

Notes

For extra flavor, finish the soup with a squeeze of fresh lemon juice or a sprinkle of grated Parmesan just before serving.

Find it online: https://seasonedrecipe.com/spring-minestrone-with-chicken-meatballs/