Chicken meatball and veggie soup
11
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Just like Mamma used to make – only healthier and quicker! Discover our clever short-cut for making meatballs.
Ingredients
Sausage, chicken, raw
300 g, (4 thin)
Brown onion
1 small, finely chopped
Celery
2 stick(s), (sticks) trimmed, thinly sliced
Carrot(s)
2 medium, peeled, cut into small batons
Garlic
2 clove(s), crushed
Chicken stock
4 cup(s), (1L)
Dry pasta
110 g, risoni
Zucchini
2 medium, quartered lengthways, thinly sliced
Green string beans
250 g, trimmed, cut into 4cm lengths
Grated parmesan cheese
¼ cup(s), (20g)
Fresh basil
¼ cup(s), leaves
Instructions
1
Squeeze sausage meat from casings and roll into 16 small meatballs. Lightly spray a large saucepan with oil and heat over medium-high heat. Add onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until softened.
2
Add stock, 2 cups (500ml) cold water and meatballs and bring to the boil. Add risoni. Reduce heat to low and simmer for 5 minutes. Add zucchini and beans and simmer for 5 minutes or until meatballs are cooked through and risoni is tender.
3
Serve soup sprinkled with parmesan and basil.
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