For the Ricotta Chicken Meatballs
- 1/2 cup whole wheat panko breadcrumbs (can substitute with any bread crumb)
- 2 tablespoons milk (any kind)
- 1/2 cup ricotta cheese (I used part skim)
- 1 pound lean ground chicken
- 1 large egg
- 1/2 cup grated parmesan cheese (freshly grated is best)
- 1/4 cup minced chives
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Soup
- 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 (optional, but delicious)
- 6–8 ounces whole wheat penne pasta (or other pasta with about a 10–12 minute 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 (my favorite was a mix of basil and dill)
- zest and juice of 1 lemon
- For serving: lemon wedges and shaved parmesan