Rachael's Spring Minestrone with Chicken-Ricotta Meatballs
"The flavors of spring come together in this hearty bowl of soup studded with light and fluffy chicken meatballs...."
INGREDIENTS
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About 1/3 cup loosely packed homemade white breadcrumbs or Panko
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About 1/8 cup whole milk or half-and-half
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½ cup fresh ricotta
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A little freshly grated nutmeg (about 1/8 teaspoon)
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1 pound ground chicken
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1 medium egg plus yolk
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½ cup loosely packed freshly grated Parmigiano-Reggiano cheese
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¼ cup finely chopped chives and parsley
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Salt and pepper
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2 tablespoons extra-virgin olive oil (EVOO)
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3 thin spring carrots, peeled and thinly sliced on small bias
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A bunch of ramps, whites and greens separated, whites chopped and greens cut into ½ inch pieces, or 2 thin leeks, whites and light greens halved, cleaned and thinly sliced on bias
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2 quarts homemade or boxed chicken stock
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1 piece of rind of Parmigiano-Reggiano cheese (optional)
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About 3/4 cup shelled small fava beans, spring peas or edamame
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About 3/4 cup ditalini pasta
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1 cup packed coarsely chopped medium-leaf spinach (1 bundle, trimmed and stemmed)
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½ cup chopped herbs, such as carrot tops or dill and thinly sliced basil, to serve
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Juice of 1 lemon, to serve
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