Notes
Mix chicken, breadcrumbs, Parmesan, minced garlic cloves, chives, egg, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28). Freeze or proceed to cooking.
Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup) or bake in 375 degree oven.. 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 and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and Parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1408g) | ||
Recipe Makes: 1 | ||
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Calories: 289 | ||
Calories from Fat: 118 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 18 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 3217.9mg | 111 % | |
Potassium 2698.8mg | 71 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 10g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 289
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