Celiac.com 06/04/2018 - Spring means fresh vegetables, and fresh vegetables mean soup. Minestrone soup is one of the great dishes of spring. There are many versions, and many of them are delicious. I tend to favor those with a lighter touch. This version makes a clear, light, delicious minestrone broth that is perfect for showing off your fresh garden vegetables. The gluten-free meatballs help take this soup to eleven.
- 3 ounces ground beef
- 3 ounces ground pork
- 5 cups chicken broth
- ½ cup fresh gluten-free breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 1 large egg, whisked
- 4 garlic cloves, 2 minced, 2 sliced thin
- 2 tablespoons chopped fresh chives
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian dried seasoning
- 1 leek, white and pale-green parts only, cut into ¼-inch rounds
- 1 cup carrots, peeled and cut to ½-inch rounds
- 1 cup (packed) baby spinach
- Kosher salt, freshly ground pepper
Mix chicken, beef, egg, gluten-free breadcrumbs,, Italian seasoning, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
Form into meatballs ½-inch-diameter.
Heat oil in a small pot over medium heat. Cook meatballs about 3 minutes, until golden brown.
Move meatballs to a paper towel to drain away cooking oil.
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 carrots, add meatballs, and simmer until carrots are tender, and meatballs are cooked through, about 3 minutes.
Add spinach and remaining 3 tablespoons Parmesan; stir until spinach wilts and Parmesan melts.
Season with salt and pepper.
Ladle soup into bowls. Garnish with grated Parmesan.