Our guide on how to make spring minestrone with chicken meatballs

SERVES 6 // HANDS-ON 30 min // HANDS-OFF 30 min

INGREDIENTS
For the meatballs
500g chicken mince
Handful coriander, finely chopped
1 clove garlic, peeled and chopped
Salt and pepper
Olive oil, to drizzle
For the minestrone
100g mangetout
1 bunch spring onions
1 bulb fennel
4 baby marrows
1 large cauliflower
100g fine asparagus,
100g green beans
1.5L chicken or vegetable stock
Handful basil, chopped
Handful chives, chopped

METHOD
For the meatballs
1. Preheat oven to 180°C.
2. Mix mince, coriander, garlic, 2 tbsp salt and 1 tsp pepper in a bowl. Form into 12 balls.
3. Place on a baking tray and drizzle with a little oil. Roast for 10–15 minutes, until browned.
For the minestrone
1. Prepare the vegetables: Slice mangetout, spring onions, fennel and marrows. Cut cauliflower into florets. Blanch asparagus, beans and cauliflower.
2. Place the stock and all of the vegetables in a pot, and bring to a simmer. Season with 1 tsp salt and 1 tsp pepper. Cook for at least 30 minutes.
3. When the meatballs are done, place them in the stock. Simmer for a further 5 minutes.
4. Serve scattered with basil and chives.