Spring Minestrone With Chicken Meatballs

• 6 ounces ground chicken (about 3/4 cup)
• 1/2 cup fresh breadcrumbs
• 6 tablespoons finely grated Parmesan, divided, plus more for garnish
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 2 tablespoons chopped fresh chives
• 1 large egg, whisked to blend
• Kosher salt, freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 leek, white and pale-green parts only, sliced into 1/4" rounds
• 5 cups low-salt chicken broth
• 3/4 cup ditalini or other small pasta
• 1 cup 1/2" rounds peeled carrots
• 1 cup (packed) baby spinach
• Chopped fresh basil

1. Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).
2. Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
3. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
4. Ladle soup into bowls. Garnish with chopped basil and Parmesan.

ground chicken, fresh breadcrumbs, parmesan, garlic, fresh chives, egg, kosher salt, extravirgin olive oil, only, lowsalt, ditalini, carrots, baby spinach, fresh basil

Taken from www.epicurious.com/recipes/food/views/spring-minestrone-with-chicken-meatballs-395039 (may not work)