SPRING MINESTRONE WITH CHICKEN MEATBALLS BY MOLLY WATSON

What You’ll Need

• 1 pound ground chicken
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• 4 green onions (minced)
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• 8 sprigs parsley (flat-leaf )
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• 1/2 teaspoon salt (plus more for cooking liquid)
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• 8 ounces small pasta (orzo, rigatini, or similar)
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• 6 cups chicken broth
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• Optional: 1 stalk lemongrass
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• 12 asparagus spears
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• 1 cup green peas
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• 1 cup shelled edamame (or lima beans)
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• 5 ounces baby spinach leaves

How to Make It

1. Put the ground chicken in a bowl. Trim and mince the green onions—white, light green, and dark green parts—and add them to the chicken.
2. Pull the parsley leaves off the stems. Mince the leaves and add them to the chicken. Add 1/2 teaspoon salt to the chicken.