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Spring Minestrone With Chicken Meatballs

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“Although this recipe calls for carrots and baby spinach, feel free to chop up a bit of whatever fresh vegetable you have to throw into this soup. I've used zucchini, a bit of eggplant....just whatever I have a bit extra of. From Bon Appetit magazine.”

Ingredients Nutrition


  1. Mix the chicken, breadcrumbs, 3 tbsp Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Form into 1/2 inch diameter meatballs. (Should make about 28).
  2. Heat oil in a small pot over medium heat. Cook the meatballs until golden all over about 3 minutes. They will finish cooking in the soup. Transfer to a plate and set aside.
  3. Add leek to a pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add the broth and 2 cups water; bring to a boil. Add the ditalini and carrots; simmer until pasta is almost al dente, about 8 minutes.
  4. Add the meatballs; simmer until the pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add the spinach and 3 tbsp Parmesan; stir until the spinach is wilted and the Parmesan is melted. Season with salt and pepper to taste.
  5. Ladle soup into bowls. Garnish with chopped basil and Parmesan.

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