This tasty and healthy recipe can easily be adapted to include whatever fresh vegetables you have in your fridge.
Ingredients
¾ cup ground chicken
2 minced garlic cloves
2 finely sliced garlic cloves
½ cup fresh breadcrumbs
1 large egg whisked to mix
1 leek sliced into 1cm pieces
1 cup carrots cut into 1cm slices
6tbsp grated parmesan
5 cups chicken broth
¾ cup ditalini or another small pasta
2tbsps extra virgin olive oil
2tbsp freshly chopped chives
1 cup packed baby spinach
Chopped fresh basil
Salt and pepper
Instructions
- Mix the breadcrumbs, half the parmesan, minced garlic, egg, chives, chicken and 1/4tsp pepper and 3/4tsp of salt in a bowl. Form mixture into meatballs. It should make about 28.
- Heat oil in a medium-sized saucepan over medium heat and cook meatballs for approximately 3 minutes until golden. Set aside on a plate.
- Add the leek to the saucepan and stir until it begins to soften, for about 3 minutes. Add the sliced garlic cloves and cook for a further minute before adding 2 cups of water and the broth. Bring to a boil and add carrots and pasta. Cook until pasta is still al dente, for approximately 8 minutes. Add meatballs and cook for 3 minutes or until meatballs and carrots are cooked through. Add remaining parmesan and spinach and cook until cheese is melted, and spinach is wilted. Season to taste and serve with more parmesan and the fresh basil.
Serves 4
