Chicken

Chicken meatball soup

Name: Chicken meatball soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 125.00 ml each firmly packed basil; 500g chicken mince; 1 eggwhite; 5 garlic cloves, finely grated; 2 onions, peeled, coarsely grated; 40.00 ml olive oil, plus extra to drizzle; 2 x 400g cans crushed tomatoes; 1L (4 cups) chicken stock; Finely grated and shaved parmesan, to serve

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by Charlotte Binns-McDonald

Jul 01, 2017

There's nothing quite as comforting as a big bowl of this soup on a cold winter night.

1/2 cup each firmly packed basil and flat-leaf parsley leaves, plus extra small basil leaves to serve
500g chicken mince
1 eggwhite
5 garlic cloves, finely grated
2 onions, peeled, coarsely grated
2 tbs olive oil, plus extra to drizzle
2 x 400g cans crushed tomatoes
1L (4 cups) chicken stock
Finely grated and shaved parmesan, to serve

Method

1.

To make the meatballs, whiz basil and parsley in a food processor until finely chopped. Add chicken, eggwhite, half the grated garlic and half the onion, and pulse until just combined. Leave mixture in bowl and chill until required.
2.

Place oil and remaining garlic and onion in a saucepan over high heat and cook, stirring, for 2 minutes or until onion begins to soften. Stir through tomatoes and stock, and remove from heat. Using a stick blender, whiz tomato mixture until smooth. Return pan to high heat.
3.

Meanwhile, with wet hands, roll tablespoon-sized balls of chicken mixture into meatballs and add to soup. With soup at a simmer, swirl pan, then cover and cook, carefully stirring twice, for 8 minutes or until meatballs are cooked through.
4.

Divide soup among bowls, scatter with parmesan and extra basil leaves, and drizzle with extra oil to serve.