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Spring Minestrone with Chicken Meatballs https://www.metro.ca/userfiles/image/recipes/minestrone-printannier-boulettes-poulet-10722.jpg PT30M PT20M PT50M
Mince garlic.Thinly slice white part of leek (discard green part).Peel and slice carrot into thin rounds.Dissolve broth cube(s) in boiling water (2 cups per cube).In a large bowl, mix the chicken, 2/3 of the Parmesan, 1/2 of the garlic, the egg, breadcrumbs, some salt and pepper.Form meatballs.Heat olive oil in a pan over medium heat.Cook the meatballs until browned on all sides, around 3 minutes.Transfer to a plate and set aside. Note: meatballs will not be fully cookedTo the same pan, add the leek and the garlic and cook over medium heat for 3 minutes.Add broth and water and bring to a boil with the carrots and spinach.Add pasta and cook for 8 minutes, or until pasta is al dente.Add meatballs and cook 3 minutes more, or until they are cooked through.Serve in bowls and garnish with remaining parmesan.Source: Missfresh.com
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4 cups (1 L) chicken broth 1 cup (250 mL) baby spinach 1 carrot 1/4 cup (60 mL) bread crumbs 1 cup (250 mL) water 2 garlic cloves 1 Tbsp. (15 mL) olive oil 1/2 egg 3/4 cup (180 mL) orzo 3 Tbsp. (45 mL) parmesan 1 leek 425 g ground chicken
Spring Minestrone with Chicken Meatballs

Spring Minestrone with Chicken Meatballs

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2
portions
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 4 cups
    (1 L)
    chicken broth
  • 1 cup
    (250 mL)
    baby spinach
  • 1
    carrot
  • 1/4 cup
    (60 mL)
    bread crumbs
  • 1 cup
    (250 mL)
    water
  • 2
    garlic cloves
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1/2
    egg
  • 3/4 cup
    (180 mL)
    orzo
  • 3 Tbsp.
    (45 mL)
    parmesan
  • 1
    leek
  • 425 g
    ground chicken
Imprimer ma sélection

Preparation

Mince garlic.

Thinly slice white part of leek (discard green part).

Peel and slice carrot into thin rounds.

Dissolve broth cube(s) in boiling water (2 cups per cube).

In a large bowl, mix the chicken, 2/3 of the Parmesan, 1/2 of the garlic, the egg, breadcrumbs, some salt and pepper.

Form meatballs.

Heat olive oil in a pan over medium heat.

Cook the meatballs until browned on all sides, around 3 minutes.

Transfer to a plate and set aside. Note: meatballs will not be fully cooked

To the same pan, add the leek and the garlic and cook over medium heat for 3 minutes.

Add broth and water and bring to a boil with the carrots and spinach.

Add pasta and cook for 8 minutes, or until pasta is al dente.

Add meatballs and cook 3 minutes more, or until they are cooked through.

Serve in bowls and garnish with remaining parmesan.

Source: Missfresh.com

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