Chicken meatball and lentil broth
Lean chicken breast mince
½ cup(s), wholegrain
1 tsp, lightly crushed
¼ cup(s), finely chopped, plus extra to serve
1 medium, finely chopped
1 medium, cut into 1cm pieces
1 large, cut into 1cm pieces
2 clove(s), crushed
Salt reduced chicken stock
6 cup(s), (1.5L)
½ cup(s), (100g), rinsed, drained
Baby spinach leaves
- 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.
- 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.
- 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.
- 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.