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Spring Minestrone Soup with Chicken Meatballs
Ingredients
- For the Meatballs
- 2 chicken breasts, cut into 2cm pieces
- 75g breadcrumbs
- 20g parmesan cheese, finely grated
- 2 garlic cloves, crushed
- 1tbsp chopped parsley
- 1 medium egg
- Salt & milled pepper
- 1-2tbsp olive oil for frying
- For the Soup
- 1tbsp olive oil
- 2 garlic cloves
- 1 bunch spring onions, chopped
- 100g fresh peas
- 100g green beans, sliced
- 100g asparagus, chopped
- 50g spring greens, chopped
- 1ltr chicken stock
- 50g small pasta shapes or spaghetti broken into small pieces
- Salt & milled pepper
- 1tbsp chopped mint, parsley and chives
- Parmesan cheese to serve
- Pesto optional to serve
Instructions
Start by placing the chicken, egg, parmesan, garlic and parsley into a food processor and blend until smooth. Season, then add the breadcrumbs and blend again. Form into small balls and pop in the fridge for 10 minutes. In a frying pan add a little olive oil and fry the meatballs in batches until golden all over then remove to a clean plate.
For the soup gently fry the garlic and spring onions in the olive oil until soft but not coloured then add the chicken stock and bring to a simmer. Once simmering add the pasta and green beans and continue cooking for 4-5 minutes. Now add the chicken meatballs, spring greens, asparagus and peas then simmer away for a further 5 minutes. Taste and season with salt and milled pepper. Finally, add the chopped herbs and simmer for 1 minute. Serve with freshly grated parmesan cheese and a spoonful of pesto.
