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Easy vegetable soup with chicken meatballs

Easy vegetable soup with chicken meatballs

Total Time
30 min
15 min
15 min
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!


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)


  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.


Storage tip: Batch-cook soups and freeze for when you’re in a rush or don’t feel like cooking. Pre-portioning individual servings before freezing makes it easy to reheat exactly as much as you need.