MINESTRONE WITH CHICKEN MEATBALLS
Prep time 15 mins Cooking time 45 mins Serves 4 FOR THE MEATBALLS 1 cup freshly minced chicken 1/2 cup white breadcrumbs 1/3 cup finely grated Parmesan, plus extra to serve 2 garlic cloves, crushed 2 tbsp chopped chives 1 extra large egg, beaten 1 tbsp olive oil FOR THE SOUP 2 tbsp olive oil 1 large leek, cut into rounds 2 garlic cloves, sliced 1.5 litres chicken stock 3/4 cup small pasta shapes 1 large carrot, peeled and cut into rounds 1 cup baby spinach leaves Fresh basil, a handful, finely chopped, to serve 1 Combine the chicken mince, breadcrumbs, half the Parmesan, garlic, chives and egg. Season, mix well and shape into small balls. 2 Heat the olive oil in a non-stick pan and fry the balls until evenly brown. Place on paper towels to drain any excess oil. 3 To make the soup, heat the oil in a large pan and fry the leek until just soft. Add the garlic and cook for 1-2 minutes. Add the stock and bring it to the boil. 4 Stir in the pasta and carrot and simmer until just starting to soften. Add the meatballs and cook for 30-35 minutes. 5 Add the spinach and cook until just wilted, then stir in the remaining Parmesan. 6 Adjust the seasoning and serve sprinkled with grated Parmesan and chopped basil.