Rosemary chicken meatball soup
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
It’s said that chicken soup is good for the soul, so try our meatball version that’s got to be even better!
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Chicken stock
6 cup(s), (1.5 litres)
Garlic
2 clove(s), crushed
Dry pasta
165 g, risoni (3/4 cup)
Chicken breast mince
500 g
Fresh rosemary
1 tbs, finely chopped
Fresh lemon rind
2 tsp, grated
Rocket
60 g, finely grated
Grated parmesan cheese
½ cup(s), (40g)
Instructions
1
Heat half the oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 3–4 minutes or until softened. Add stock and half the garlic and bring to the boil. Reduce heat to a simmer and add risoni. Cook, uncovered, for 10 minutes or until risoni is tender.
2
Meanwhile, combine mince, rosemary, rind and remaining garlic in a bowl. Season with pepper. Roll tablespoons of mixture into balls. Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, turning occasionally, for 5–6 minutes or until browned and cooked through. Add meatballs to risoni mixture.
3
Serve soup topped with rocket and parmesan.
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