Instant Pot Spring Soup with Chicken Ricotta Meatballs

instafreshmeals.com

LadyJMayo

subheading: For the Ricotta Chicken Meatballs:

½ cup whole wheat panko breadcrumbs (can substitute with any bread crumb)

2 tablespoons milk (any kind)

½ cup ricotta cheese (I used part skim)

1 pound lean ground chicken

1 large egg

½ cup grated parmesan cheese (freshly grated is best)

¼ cup minced chives

2 teaspoons dried parsley

1 teaspoon kosher salt

½ teaspoon black pepper

subheading: For the Soup:

1 tablespoon butter

1 tablespoon olive oil

3 medium size carrots, sliced into wide discs

½ small onion, diced

2 leeks, whites and light greens sliced in half then cut into thin moons (about 1 cup)

1 ½ to 2 quarts low sodium chicken broth, divided

2 teaspoons kosher salt

1 teaspoon black pepper

parmesan rind (optional, but delicious)

6 to 8 ounces whole wheat penne pasta (or other pasta with about a 10 to 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

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