Soup!!!
I made my first soup! Actually, I made it when I got back into town from Seattle last month, but I just stumbled across some photos I took (What? I was proud of my first soup..) and I thought I'd pass along the recipe to you.
My batch was (a) doubled, and (b) swapped turkey for chicken, and (c) swapped kale for spinach, since I am getting old, and therefore losing my ability to remember what food I have on hand. Shrug. Kale was tasty. I recommend it, actually.
Spring Minestrone with Chicken Meatballs
ACTIVE 45 MINUTES, TOTAL 45 MINUTES
4 SERVINGS
CALORIES 370 FAT 16G FIBER 3 G (<-- ALTHOUGH, IT'S SOUP, SO I HIGHLY DOUBT THIS IS RELEVANT)
6 oz. ground chicken (or turkey) - about 3/4 cup
1/2 cup fresh breadcrumbs (I used panko)
6 Tbsp. finely grated Parmesan, divided, plus more for garnish
4 garlic cloves, 2 minced, 2 thinly sliced
2 Tbsp. chopped fresh chives (I didn't have these at all - shrug)
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 leek, white and pale-green parts only, slived into 1/4" rounds
5 cups low-salt chicken broth
1/2 ditalini or other (really) small pasta
1 cup 1/2" rounds peeled carrots
1 cup (packed) baby spinach - I used Kale. Mmm...
Mix chicken/turkey, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes.
Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes.
Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach (or kale) and remaining 3 Tbsp. Parmesan; stir until spinach/kale is wilted (kale will have to go in earlier than spinach needs to) and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan (the fresh Basil is AMAZING!!!)
I also put in a bunch of Sriacha, because I'm a junkie for that stuff, and the heat is fantastic.
After a couple days, (I ate on this soup all week) the pasta decided to swell, and it became more "porridge-like". Mind you, I'm only guessing, as I don't eat a ton of porridge. Different, certainly, but still really nummy.
Hope you like it, too!