Instant Pot Spring Soup with Chicken Ricotta Meatballs
"Instant Pot Spring Soup with Chicken Ricotta Meatballs is loaded with fresh lemony herb flavor. Easy, quick, healthy, and enormously delicious!..."
INGREDIENTS
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1/2 cup whole wheat panko breadcrumbs (can substitute with any bread crumb)
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2 tablespoons milk (any kind)
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1/2 cup ricotta cheese (I used part skim)
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1 pound lean ground chicken
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1 large egg
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1/2 cup grated parmesan cheese (freshly grated is best)
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1/4 cup minced chives
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2 teaspoons dried parsley
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 tablespoon butter
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1 tablespoon olive oil
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3 medium size carrots, sliced into wide discs
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1/2 small onion, diced
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2 leeks, whites and light greens sliced in half then cut into thin moons (about 1 cup)
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1 1/2 -2 quarts low sodium chicken broth, divided
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2 teaspoons kosher salt
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1 teaspoon black pepper
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parmesan rind (optional, but delicious)
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6-8 ounces whole wheat penne pasta (or other pasta with about a 10-12 minute cook time)
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1 pound asparagus, woody end trimmed and discarded, chopped into bite-size pieces
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1 cup frozen peas
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2 cups spinach, chopped
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1 cup chopped fresh herbs (my favorite was a mix of basil and dill)
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zest and juice of 1 lemon
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For serving: lemon wedges and shaved parmesan
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