Gluten Free Minestrone with Mini-Chicken Meatballs!
The other day I felt like Minestrone, & checking out the fridge I realized I also had some Ground Chicken, and so I decided to try a new recipe: Minestrone with Mini-Chicken Meatballs! Hey, that’s how we discover what’s a hit and what’s a miss! My family loved it! So…in our book, it’s a hit. Thought you might like to give it a try as well. Hope you do! This serves four or five heaping servings.
To make the meatballs:
1 lb. Ground Chicken.
1 Lg. egg
2 Slices of Gluten Free Plain Bread
¼ cup Milk of choice. (I use Coconut Milk)
½ cup G-Free Bread Crumbs, Italian flavored if possible.
¼ cup Grated Italian Cheese such as Romano or Parmigiano.
Dash of Salt & Pepper to taste
½ teas. Ground Garlic Powder. Not Garlic Salt.
1 teas. Dried Parsley. Or ¼ cup Minced Fresh Parsley Leaves.
3 Tbls Canola Oil- to saute after forming meatballs
Ingredients for Minestrone:
1 Large Onion, chopped. I like Vidalia, they’re sweeter.
3 Carrots, Peeled and sliced in half lengthwise, then sliced into ½ in slices
3 Celery Stalks, Chopped
1 Zucchini, Slice in half lengthwise, then slice as Carrots were, in ½ in slices.
1 Idaho Potato, peeled, then sliced into cubes of about ¾ in.
3 Garlic Cloves, Minced
1 can Cannellini Beans. Drained & rinsed. Set aside
32 oz. Gluten Free Chicken Broth. 1 box was sufficient.
3 cups water
1 small can Tomatoes 14 oz or so, crushed or diced. (I like Muir Glen Fire-Roasted.)
8 oz. Gluten Free small sized Pasta such as Elbows, Ditali, or even broken Spaghetti into 1 inch pieces.
Spices: Salt & Pepper to taste, Dash of Dried Parsley Flakes or 2 Tbl. Minced Fresh Parsley, 2 tbl Minced Fresh Basil or 1 tbl Dried, and a Dash of Dried Oregano Flakes. Add the slightest dash of Ground Nutmeg or a few strokes of freshly ground Nutmeg.
First mix the meatballs: soak the bread slices in the milk for a few minutes. While that’s soaking away, mix all of the other Meatball ingredients. Then take the wet bread and break, smash with finger tips into “mushy” pieces. You don’t need the crusty ends, mostly use the centers. Add to the mixture and combine.
Shape into really small balls, about 1 to 1 ½ inch in size. They’re sticky so perhaps wet fingers in a drop of water to shape.
In the large soup pot, place the Canola Oil and when hot, saute the meatballs as much as you can without burning. Using a spoon to turn them over is helpful.
Remove to a plate when all are golden.
In the same pot, leaving the oil and bits that are stuck to the bottom, place the onion and saute for about 4 minutes.
Add the garlic and stir until fragrant. Don’t allow to burn.
Next add the carrots, celery, and stir occasionally for about 5 minutes.
Add the Zucchini next and then the Potatoes. Stir in.
Add the Broth, Tomatoes and 3 cups water.
Re-place the Meatballs into the pot.
Add the Spices and Beans.
Cover and simmer for 30 minutes, being careful to stir frequently.
At this point, add the raw Pasta and stir until al dente.
Tahdah! Done, Enjoy!