Chicken meatball and lentil broth
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Adding fennel seeds and fresh basil to these little meatballs gives them a great flavour which goes perfectly with this veggie and lentil packed soup.
Ingredients
Chicken breast mince
400 g
Egg(s)
1 medium
Dried breadcrumbs
½ cup(s), wholegrain
Fennel seeds
1 tsp, lightly crushed
Fresh basil
¼ cup(s), finely chopped, plus extra to serve
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, cut into 1cm pieces
Zucchini
1 large, cut into 1cm pieces
Garlic
2 clove(s), crushed
Salt reduced chicken stock
6 cup(s), (1.5L)
Dry lentils
½ cup(s), (100g), rinsed, drained
Baby spinach
100 g
Instructions
1
Combine mince, egg, breadcrumbs, fennel, chopped basil and one-third of the onion in a medium bowl. Roll level tablespoons of mixture into 16 balls.
2
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook meatballs, turning, for 3–4 minutes or until browned. Transfer to a plate.
3
Reheat same pan over medium heat. Cook remaining onion, stirring, for 3–5 minutes or until softened. Add capsicum, zucchini and garlic and cook, stirring, for 2 minutes.
4
Add stock and lentils and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add meatballs and simmer, covered, for 5–7 minutes or until lentils are tender and meatballs are cooked through. Add spinach and cook for 1 minute or until spinach wilts. Serve topped with extra basil.
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