CREAMY CHICKEN MEATBALL SOUP

INGREDIENTS 

Meatballs 

• 500g chicken mince 

• 1 large egg 

• 1 cup breadcrumbs 

• 2 cloves garlic (crushed) 

• ¼ bunch fresh parsley (stems trimmed and finely chopped) 

• 1/3 cup grated parmesan 

• 2 tbsp olive oil 

• 1 tsp salt 

Soup 

• 2 tbsp butter 

• 1 medium onion 

• 4 medium carrots 

• 2 stalks celery 

• 1 garlic clove (minced) 

• 3 tbsp flour 

• 2 cups cream 

• 4 cups salt reduced chicken stock 

• 2 tsp herbs de provence 

• ½ tsp ground pepper 

• Chopped parsley to taste 

METHOD 

Meatballs 

1. Combine the chicken mince, breadcrumbs, egg, parmesan, garlic parsley and salt in a large bowl and mix with your hands until the ingredients are just combined. 
2. Using a tablespoon, form the mixture into balls and set aside on a lined baking tray. 
3. Heat the oil in a frypan and add the meatballs, turning 2-3 times until they are browned on all sides and cooked through. Once cooked, set aside. 

Soup 

1. In a food processor, slice the carrot, celery and onion.  
2. In a soup pot or dutch oven, heat the butter until melted and add the onion, carrot and celery. Cook until the vegetables are soft and the onion is translucent (around 8 mins). Add the garlic and cook for an additional 30 seconds. 
3. Add the flour over the vegetables and cook, stirring until golden brown for around 2 minutes. 
4. Add the chicken stock and stir well, scraping the bottom of the pot to absorb any brown bits. Then add herbs and pepper and bring the liquid to a simmer for around 15 minutes. 
5. Add cream and meatballs and warm through for around 3 minutes. 
6. Ladle into bowls and serve with chopped fresh parsley.