SPRING MINESTRONE WITH CHICKEN MEATBALLS

Minestrone printanier avec boulettes de poulet
1-2 Portions
10 min Prepping
20 min Cooking
Recipe Easy

Ingredients

850 g (1 7/8 lb) of Exceldor Ground Chicken
  • 8 cups (2 L) of Chicken Broth
  • 4 Garlic Cloves, minced
  • 1 Egg
  • 1/2 cup (125 ml) of Breadcrumbs
  • 2 tbsp. (30 ml) of Olive Oil
  • 2 Leeks, thinly sliced
  • 1 cup (250 ml) of Water
  • 2 Carrots, peeled and sliced into thin rounds
  • 2 cups (500 ml) of Baby Spinach
  • 1 1/2 cups (375 ml) of Orzo
  • 2 tbsp. (30 ml) of Parmesan
  • Salt and Pepper

Directions

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  1. In a large bowl, mix the chicken, half of the garlic, the egg, breadcrumbs, some salt and pepper.
  2. Form meatballs.
  3. Heat olive oil in a pan over medium heat.
  4. Cook the meatballs until browned on all sides, around 3 minutes. Transfer to a plate and set aside. Note: meatballs will not be fully cooked.
  5. To the same pan, add the leek and the remaining garlic and cook over medium heat for 3 minutes.
  6. Add broth and water and bring to a boil with the carrots and spinach.
  7. Add pasta and cook for 8 minutes, or until pasta is al dente.
  8. Add meatballs and cook 3 minutes more, or until they are cooked through.
  9. Serve in bowls and garnish with Parmesan.