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Spring Minestrone Soup with Italian Chicken Meatballs (Dairy free)

DIFFICULTY: 1 out of 5  35 mins

Ingredients (serves 4)

  • 600g Chicken meatballs
  • 1 Leek - Trimmed and finely sliced
  • 4 cloves Garlic - Peeled & thinly sliced
  • 2 litres Chicken stock
  • 2 Carrot - Trimmed & finley sliced
  • 100g Fresh pasta
  • 20g Chives - Finely chopped
  • 400g Spinach
  • 100g Moorland Tomme - Grated
  • 4 Crusty rolls
 
Recipe courtesy of Bord & Bred - Artican Recipe Boxes From Yorkshire: www.wearebornandbred.co.uk

Spring Minestrone Soup with Italian Chicken Meatballs (Dairy free)


Method

 1. Heat 2 tbsp of oil in a very large heavy bottomed saucepan or frying pan over a medium heat.

 2. Cook meatballs until golden all over, about 5 mins (they will finish cooking in the soup). Transfer to a plate; set aside.

 3. Add leek to pot and cook, stirring often, until beginning to soften, about 3 mins. Add a drop more oil if necessary. Add garlic; cook for 1 min.

 4. Add all the stock; bring to a boil. Stir in carrots and season; Reduce heat and simmer until carrots al dente, about 6 mins.

 5. Add meatballs; simmer until meatballs are cooked through, about 6-8 mins. Then add pasta.

 6. Add spinach and half the Moorland Tomme; stir until spinach is wilted, pasta al dente and cheese is melted, about 3-5 mins. 

 7. Ladle soup into bowls. Garnish with chives to taste and the remaining cheese. Serve with the crusty rolls.

 

 

 
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