Spring Minestrone with Chicken Meatballs

by Eva Katz©

Serves 8

Nutrition per serving –  calories: 209

fat: 5 g (saturated: 2g, unsaturated: 2g), carbohydrates: 24g, protein: 16g, fiber: 4g, sugar: 6g

Meatballs

½ cup buttermilk

1 large egg

½ cup quick oats

¾ pound ground chicken or turkey

4 ounces (1 link) Italian chicken sausage

½ cup freshly grated Parmesan cheese (1 ounce), plus extra for serving

3 tablespoons chopped fresh basil

2 garlic cloves minced

¾ teaspoon kosher salt

Soup

1 tablespoon extra-virgin olive

2 garlic cloves thinly sliced

2 leeks, white and pale green parts only, sliced into ¼-inch rounds

3 quarts low-sodium chicken broth

1 cup whole wheat orzo

3-4 medium carrots, peeled and sliced into ½-rounds (about 1 1/2 cups)

1 cup frozen peas

5 ounces baby spinach

2 tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper

For the meatballs: Whisk buttermilk and egg together in a large bowl. Stir in oats and let sit for a couple of minutes. Add remaining meatball ingredients and mix until thoroughly combined. Using wet hands or a cookie scooper, form mixture into 1-inch balls (you should have about 38 meatballs) and arrange on rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, about 30 minutes. (Meatballs can be made up to 24 hours in advance)

For the soup: Heat oil in Dutch oven or large soup pot over medium heat until shimmering. Add leaks to pot and cook, stirring often until leeks begin to soften, about 5 minutes. Add sliced garlic cloves and cook for 1 minute. Add broth and bring to a boil. Stir in pasta, carrots and meatballs and cook until meatballs are cooked through and pasta is tender, 8-10 minutes. Stir in peas, spinach and basil and simmer until heated through. Season to taste with salt and pepper and serve with Parmesan cheese.