Spring Minestrone Soup with Chicken Meatballs

minestrone soup
  • 6 servings
  • 30 minutes to prepare
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  • For the Meatballs
  • 2 chicken breasts, cut into 2cm pieces
  • 75g breadcrumbs
  • 20g parmesan cheese, finely grated
  • 2 garlic cloves, crushed
  • 1tbsp chopped parsley
  • 1 medium egg
  • Salt & milled pepper
  • 1-2tbsp olive oil for frying
  • For the Soup
  • 1tbsp olive oil
  • 2 garlic cloves
  • 1 bunch spring onions, chopped
  • 100g fresh peas
  • 100g green beans, sliced
  • 100g asparagus, chopped
  • 50g spring greens, chopped
  • 1ltr chicken stock
  • 50g small pasta shapes or spaghetti broken into small pieces
  • Salt & milled pepper
  • 1tbsp chopped mint, parsley and chives
  • Parmesan cheese to serve
  • Pesto optional to serve


Start by placing the chicken, egg, parmesan, garlic and parsley into a food processor and blend until smooth. Season, then add the breadcrumbs and blend again. Form into small balls and pop in the fridge for 10 minutes. In a frying pan add a little olive oil and fry the meatballs in batches until golden all over then remove to a clean plate.

For the soup gently fry the garlic and spring onions in the olive oil until soft but not coloured then add the chicken stock and bring to a simmer. Once simmering add the pasta and green beans and continue cooking for 4-5 minutes. Now add the chicken meatballs, spring greens, asparagus and peas then simmer away for a further 5 minutes. Taste and season with salt and milled pepper. Finally, add the chopped herbs and simmer for 1 minute. Serve with freshly grated parmesan cheese and a spoonful of pesto.