Photo of Rosemary chicken meatball soup by WW

Rosemary chicken meatball soup

9
8
8
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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 individual, finely chopped

Chicken stock

6 cup(s), (1.5 litres)

Garlic

2 clove(s), crushed

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.

Notes

TIP: Suitable to freeze for up to 3 months.