Just because it’s ‘spring’ doesn’t mean soup recipes should be put on the back burner. Especially spring in Chicago since it’s basically still winter.
Let’s go with something light, bright, and satisfying. This soup has major nods to my favorite Italian wedding soup, but, it’s lightened up just a bit. Mini meatballs, to start, which are just too adorable. Fresh herbs also infuse flavor and believe it or not – the chives that went in were actually from my garden. Maybe there is hope, right?


- - 8 ounces ground white chicken
- - 1/2 cup fresh breadcrumbs
- - 1 egg, whisked
- - 2 TBS freshly minced chives
- - 4 cloves garlic, 2 minced 2 sliced
- - 6 TBS parmesan, 3 for meatballs, 3 for soup plus more for serving
- - salt & pepper
- - 2 TBS olive oil
- - 1 leek, green parts removed, sliced in half moons
- - 5 cups chicken stock
- - 2 cups water
- - 3/4 cup small pasta
- - 2 large carrots, peeled and cut into half inch rounds
- - one large bunch spinach, roughly sliced
- - chopped fresh basil, for serving
- Combine all ingredients up through salt & pepper to form meatballs. Roll into miniature size - will form roughly 20 or so.
- Heat olive oil in a large dutch oven and saute meatballs till browned on all sides. They don't have to be cooked perfectly through - they will finish up in the soup. Remove meatballs and set aside.
- Heat a little more oil in the dutch oven, if needed, and saute leeks until softened - a few minutes. Add in sliced garlic towards the end. Pour in stock and water and bring to a boil. Add pasta and carrots and simmer for 8 minutes.
- Add meatballs into soup and simmer for an additional 10 minutes or so. When ready to serve, add spinach to wilt, the additional 3 TBS parmesan and stir. Laddle into deep bowls and top with additional parmesan and the basil.
Eat up!
C
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Courtney
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Trader Joes sells really good mini chicken meatballs that would be perfect for this, you should try them 🙂
What a perfect short cut for this dish – thanks Molly!