Chicken and basil meatball soup

1 Line a large baking tray with baking paper. Put chicken mince, breadcrumbs and basil in a large bowl; season with cracked black pepper and mix well. Wet hands, shape mince mixture into 16 small meatballs and place on prepared tray; cover and chill for 1 hour.

2 Meanwhile, heat olive oil in a large saucepan set over medium-high heat. Cook onion, stirring occasionally, for 3-4 minutes. Add garlic, potato, carrots and celery and cook veges, stirring occasionally, for 5 minutes. Add chicken stock, 3 cups of water and tomatoes, cover pan and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.

3 Increase heat to medium-high. Add meatballs and cabbage to soup and cook, gently stirring occasionally, for 10-12 minutes, or until meatballs are cooked through. Stir parsley and peas into soup; season with cracked black pepper. Simmer soup for 2 minutes, then leave to cool slightly. Transfer soup to an airtight container and freeze (for up to 3 months).