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Photo of Chicken meatball and lentil broth by WW

Chicken meatball and lentil broth

Total Time
50 min
20 min
30 min
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.


Chicken breast mince

400 g


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


1 large, cut into 1cm pieces


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


  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.


SERVING SUGGESTION: Wholemeal bread roll. TIP: Suitable to freeze (without spinach) for up to 2 months.