Comforting Chicken Meatball Soup

Name: Comforting Chicken Meatball Soup
Ingredients: 500g chicken mince; 1 tsp salt; 1/2 cup rice crispi crumb (gf) or panko breadcrumbs; 1 egg; 1/2 cup parmesan, grated; 3 garlic cloves, minced; 2 litres chicken stock; 1 cup white rice; 1 bay leaf; 1 tsp ginger, minced; 1 tsp turmeric powder; 3 garlic cloves, minced; 1 onion, diced; 1/2 cup carrot, diced; 1/2 cup celery, diced; 1/2 cup pumpkin, diced; 1 tbs ghee or olive oil; 1/4 cup parsley, finely chopped; Salt and pepper, to taste; Grated parmesan, to serve

by Maddy from @mamanutritionist

This simple and easy chicken soup is like a warm hug. Make sure to serve it up with a thick slice of toasted sourdough (slathered in butter) and like a lot of things, this recipe tastes even better the day after cooking.

Comforting Chicken Meatball Soup

Maddy (@mamanutritionist)

Rated 5.0 stars by 1 users

Author:

Maddy (@mamanutritionist)

Ingredients

For the Meatballs

500g chicken mince
1 tsp salt
1/2 cup rice crispi crumb (gf) or panko breadcrumbs
1 egg
1/2 cup parmesan, grated
3 garlic cloves, minced

For the Soup

2 litres chicken stock
1 cup white rice
1 bay leaf
1 tsp ginger, minced
1 tsp turmeric powder
3 garlic cloves, minced
1 onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup pumpkin, diced
1 tbs ghee or olive oil
1/4 cup parsley, finely chopped
Salt and pepper, to taste
Grated parmesan, to serve

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Directions

In a large bowl, combine all of the meatball ingredients. Mix well, then roll into 2cm sized balls.
In your Crumble Dutch Oven, add the ghee (or olive oil) over medium heat. Add the onion, carrot, celery and pumpkin. Cook until tender.
Add in the garlic, ginger and turmeric. Cook until fragrant.
Add the bay leaf, rice and chicken stock. Cover and bring to a boil.
Once boiling, add the meatballs and then cover. Simmer for 10 minutes.
Remove from the heat and mix through the parsley.
Salt and pepper to taste. Serve with a sprinkle of parmesan and enjoy!