Spring Minestrone with Chicken Meatballs
Bright, fresh, and utterly satisfying, this Spring Minestrone with Chicken Meatballs is the ultimate one-pot meal to celebrate seasonal vegetables. Featuring tender, Parmesan-infused chicken meatballs, this hearty soup is packed with vibrant spring staples like zucchini, asparagus, baby spinach, and sweet peas. A medley of soft ditalini pasta and aromatic herbs like basil and parsley bring a comforting yet light finish to every spoonful. Ready in just an hour, this wholesome recipe is perfect for weeknight dinners or meal prep, offering a burst of flavor in every bite. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a meal that's as stunning as it is nourishing. Keywords: spring minestrone, chicken meatballs, vegetable soup, one-pot recipe, seasonal vegetables.
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Recipe Information
Ingredients
- 1 pound ground chicken
- 0.5 cup Parmesan cheese, grated
- 0.5 cup breadcrumb
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 1 medium zucchini, diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cups baby spinach
- 8 cups low-sodium chicken broth
- 0.75 cup small pasta (like ditalini or orzo)
- 2 tablespoons fresh basil leaves, chopped
- to taste salt
- to taste black pepper
Instructions
In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on a tray. Set aside.
Heat 1 tablespoon of olive oil in a large pot over medium heat. In small batches, cook the meatballs for 3-4 minutes, turning occasionally, until they are browned on all sides but not fully cooked through. Remove and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add the diced onion and carrots. Cook for 3-4 minutes until softened.
Add the zucchini and asparagus. Season with a pinch of salt and pepper. Cook for another 3 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer.
Add the pasta to the pot and cook according to the package instructions, usually 8-10 minutes. Stir occasionally to prevent sticking.
Once the pasta is nearly tender, return the meatballs to the pot. Simmer for 5-7 minutes or until the meatballs are fully cooked and heated through.
Stir in the peas and spinach. Cook for 2-3 minutes until the spinach is wilted and the peas are warmed through.
Remove the pot from heat and stir in the fresh basil. Taste and adjust seasoning with more salt and pepper as needed.
Ladle the soup into bowls and serve hot, optionally with extra grated Parmesan and a drizzle of olive oil.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
