Easy vegetable soup with chicken meatballs
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The genius hack here is using chicken sausages. They’re already seasoned so all you have to do is remove the casings and roll the meat for one-ingredient meatballs. Easy peasy!
Ingredients
Extra lean chicken sausage(s)
360 g
Vegetable mix, non-starchy, frozen
3 cup(s), (we used broccoli, carrots, cauliflower), (450g)
Baby spinach
4 cup(s), (80g)
Grated parmesan cheese
¼ cup(s), (20g)
Chicken stock cube
2 individual, gluten-free variety, (to make 1.25L (5 cups) chicken stock)
Oil spray
1 x 3 second spray(s)
Instructions
1
Remove sausage mixture from casings. Discard casings. Roll sausage mixture into 24 meatballs. Lightly spray a large non-stick pot or flameproof casserole dish with oil and heat over medium-high heat. Cook meatballs, turning occasionally, for about 7 minutes or until evenly browned.
2
Stir in stock and bring to the boil. Add frozen vegetables and simmer for 5 minutes or until vegetables are tender.
3
Remove from heat and stir in spinach until wilted. Stir in 2 tablespoons parmesan. To serve, divide among 4 bowls and sprinkle with remaining parmesan.
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