Spring Minestrone with Ricotta Chicken Meatballs by Tidbits

– 1/2 cup whole wheat panko breadcrumbs (can substitute with any bread crumb)
– 2 tablespoons milk (any kind)
– 1/2 cup ricotta cheese
– 1 pound lean ground chicken
– 1 large egg
– 1/2 cup grated parmesan cheese (freshly grated is best)
– 1/4 cupminced chives
– 2 teaspoons dried parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon butter
– 1 tablespoon olive oil
– 3 medium size carrots, sliced into wide discs
– 1/2 small onion, diced
– 2 leeks, whites and light greens sliced in half then cut into thin moons (about 1 cup)
– 1 1/2 -2 quarts low sodium chicken broth, divided
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– parmesan rind
– 6-8 ounces whole wheat penne pasta (or other pasta with about a 10-12 M cook time)
– 1 pound asparagus, woody end trimmed and discarded, chopped into bite-size pieces
– 1 cup frozen peas
– 2 cups spinach, chopped
– 1 cup chopped fresh herbs
– zest and juice of 1 lemon
– For serving: lemon wedges and shaved parmesan

Prep Time: 20 min
Cook Time: 2 min
Total Time: 30 min