Spring Minestrone With Chicken Meatballs - cooking recipe

Ingredients

6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumb
6 tablespoons parmesan cheese, finely grated, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 tablespoons fresh chives, chopped
1 large egg, whisked
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, sliced into 1/4 inch rounds
5 cups low sodium chicken broth
2 cups water
3/4 cup ditalini
1 cup carrot, peeled and cut int 1/2 inch rounds
1 cup Baby Spinach (packed)
kosher salt
black pepper, freshly ground
fresh basil, chopped

Preparation

Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
Ladle soup into bowls. Garnish with chopped basil and Parmesan.