A spring soup that combines tasty chicken meatballs with the sweetness of carrots, peas and leeks with the sharp saltiness of Parmesan. I used some quartered Brussel sprouts and spinach as well for a great result. It’s a great way to use up vegetables.
Prep time: 20 minutes Cooking time: 30 minutes
Ingredients:
Meatballs
300g chicken mince
1/4 cup grated Parmesan
3 tablespoons breadcrumbs
2 cloves garlic pounded to a paste
Pinch of salt
Black pepper
1/2 small onion very finely diced
1 red chilli finely diced (optional)
Soup:
1 litre chicken stock + 2-3 cups water
1 leek white and pale green part finely sliced
1/2 onion finely diced
1 carrot grated
2 cloves garlic pounded to a paste
1 tablespoon olive oil
1/4 cup of peas
8 Brussel sprouts quartered
Handful or two of baby spinach leaves
1/4 cup grated Parmesan
Salt and black pepper to season
Basil or parsley leaves for garnish
Method:
1. Combine ingredients for meatballs using and form into small meatballs.
2. Fry meatballs in a non stick fry pan until golden on all sides, for about 3 minutes and set aside.
3. Heat 1 tablespoon olive oil in heavy based soup,or casserole pot, add onions and leeks and sweat over low heat until tender, add garlic paste and stir through.
4. Add stock and 2 cups water to leek mixture and bring to a boil.
5. Add meatballs, grated carrots, Brussel sprouts and simmer gently for 5-8 minutes or until meatballs are cooked through.
6. Add peas and simmer for 1-2 minutes until peas are just tender.
7 turn off heat, add baby spinach and allow to sit for a few minutes.
8 serve in bowls, sprinkled with Parmesan, chopped basil/parsley, adding salt and pepper to taste. (serves 2-4)
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