Chicken Meatball & Orzo Minestrone

with Baby Spinach, Carrots & Leeks

  • 30 min
600 calories and less
Poultry
Family Friendly
High Protein
Did you ever wish you could eat a homemade meatball minestrone on a weeknight? With our 30 minute version, it is possible! Packed with leeks, carrots, and spinach, we're convinced this soup will become a favourite.

Allergens: Dairy, Egg, Gluten, Soy, Wheat
Spring Minestrone with Chicken Meatballs

Ingredients

1
Carrot(s)
1 tbsp
Olive Oil (not included)
1
Garlic Clove(s)
25 g
Baby Spinach
1/4 cup(s)
Orzo
4 cup(s)
Water for Chicken Broth (not included)
1
Leek(s)
1/2
Egg(s)
300 g
Ground Chicken
1/4 cup(s)
Breadcrumbs
1
Chicken Broth Cube(s)
Nutritional facts
Per serving
Amount / Serving
Calories
475 kcal
Total fat
21 g
Saturated Fat
4 g
Sodium
1 g
Total Carbohydrate
36 g
Fiber
4 g
Sugar
7 g
Proteins
40 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Mince the garlic.

Thinly slice the white part of leek (discard green part). Peel and slice the carrot into thin rounds.

Dissolve chicken broth cube(s) in 4 cups of boiling water (double for 4 ppl.).

Prepare the meatballs
2

Prepare the chicken meatballs

In a large bowl, mix the chicken, half of the garlic, egg, breadcrumbs, some salt and pepper.

With clean hands, form meatballs.

Cook the meatballs
3

Cook the chicken meatballs

Heat 1 Tbsp of olive oil (double for 4 ppl.) in a pan over medium heat. Cook the meatballs until browned on all sides, around 3-4 min. Transfer to a plate and set aside. Note: meatballs will not be fully cooked.

Cook the vegetables
4

Cook the leek

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

Prepare the soup
5

Finish the soup and serve

Add broth and bring to a boil with the carrots and spinach. Add orzo and cook for 8 min, or until pasta is al dente. Add meatballs and cook 3 min more, or until they are cooked through.

Serve in bowls.