Chicken Meatball Soup

Kathy Tsaples

Ingredients:

Meatballs

  • 1kg chicken mince (preferably thigh)
  • 1 onion
  • 1 cup parsley
  • 1 cup mint
  • 1 egg
  • 1 tsp salt
  • Pinch of cracked pepper
  • 1/2 tsp dried coriander
  • 1/3 cup olive oil
  • Zest of one lemon
  • ½ cup breadcrumbs

Soup

  • 2 stalks of celery
  • 1 tin chopped tomatoes (400g)
  • 2 carrots
  • 2 potatoes (diced)
  • 1/2 butternut pumpkin (cubed)
  • 2 bay leaves
  • 1/3 cup olive oil
  • 3 litres chicken stock
  • 1 cup risoni pasta
  • 2 tbsp parsley
  • 6-8 spring onion leaves
  • 1-2 garlic cloves
  • Pinch of oregano
  • Pinch of fresh rosemary

Method:

Meatballs

  1. Grate the onion
  2. Combine chicken mince, grated onion, herbs, lemon zest, spices, breadcrumbs, olive oil and egg and mix thoroughly until well combined. Allow to rest for ½ hour so all the flavours develop

Soup

  1. Dice all your vegetables
  2. Heat some olive oil in a good sized pot over medium heat and saute an onion, the celery, the carrots, then add then tinned tomatoes amd two bay leaves
  3. Cook for 2-3 mins and then pour in the chicken stock, spring onion, garlic, oregano and rosemary and allow to simmer
  4. While that is simmering away, make your meatballs into approx. the size of a walnut. Drop. The meatballs into the hot stock and continue simmering for ½ an hour
  5. Add the diced potatoes and butternut pumpkin and finally, the risoni.
  6. Cook for a further 30 minutes until risoni is cooked and meatballs are soft. If it needs another 10 minutes that is ok – allow to rest
  7. It should be a delicious, thick soup
  8. Season to taste and finish off with parsley
  9. Serve with crusty bread

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email