Chicken and basil meatball soup
(at time of publication)
- 350g chicken mince
- 1 cup fresh wholegrain breadcrumbs
- ⅓ cup basil leaves, chopped, plus extra to serve
- cracked black pepper
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, peeled, finely chopped
- 1 large waxy potato, peeled, diced
- 2 medium carrots, peeled, diced
- 1 celery stalk, trimmed, diced
- 2 cups reduced-salt chicken stock
- 400g can no-added-salt chopped tomatoes
- 1 ½ cups savoy cabbage, finely shredded
- ⅓ cup flat-leaf parsley, chopped
- 1 cup frozen peas
- ⅓ cup parmesan cheese, grated, to serve
- 4 small wholegrain bread rolls, to serve
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).
Make it gluten free: Use gluten-free breadcrumbs and bread rolls and check stock is gluten free.
To reheat: Transfer soup to fridge to thaw for a day (or overnight). Spoon thawed soup into an 8-cup microwave-safe dish, cover and microwave on 70% power, stirring twice, for 12-15 minutes, until hot.
To serve: Ladle meatball soup into 4 bowls; top with extra basil, scatter with grated parmesan and serve with bread rolls.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 13g
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