Chicken Meatball & Pasta Soup Recipe

This full-bodied soup is perfect for people who like to cook from scratch. Slow-cooking the broth the day before it is needed will ensure maximum flavour without the use of artificial additives, and leave you with deliciously tender leftovers of shredded chicken.

The health conscious will be pleased to know that not only is chicken soup high in protein, but broths made from bones and joints help to repair cartilage and are full of minerals and anti-inflammatory properties to help boost the immune system. Any type of pasta will work in this recipe - try a whole grain variety for added fibre. It combines with the shredded chicken and meatballs to create a beautifully textured and filling soup. Garnished with fresh lemon juice and parsley before serving, this recipe is also a good source of Vitamin C, potassium, Vitamin K, iron and folate.

Preparation Time: 30 minutes

Cooking Time: 2 hours & 40 minutes

Serves: 4

Ingredients

1.6 kg whole chicken	300 g chicken mince
10 cups of water	1/2 cup breadcrumbs
1 large tomato, halved	2 tbsp finely shredded fresh parsley
2 celery stalks, halved	2 tbsp finely grated parmesan cheese
1 medium brown onion, halved	1 egg
2 fresh parsley sprigs	1 tbsp olive oil
1 cup pasta	2 tbsp lemon juice
5 whole black peppercorns	1/3 cup coarsely chopped parsley

Equipment
 

Chef Knife	Colander
Chopping Board	Forks
Grater	Mixing Bowl
Large Saucepan	Serving Bowls
Lemon Juicer	Non Stick Pan

Method
 

1. In a large saucepan, place the whole chicken along with water, tomato, celery, onion, parsley sprigs and peppercorns; bring to a boil.
2. Simmer on low heat with lid on for 2 hours.
3. Take the chicken out of the pan. Strain broth through a sieve or colander; discard vegetable solids.
4. Let broth cool down then cover and refrigerate overnight.
5. Once chicken is cool to handle, remove skin and bones and discard. Coarsely shred the meat then cover and refrigerate overnight.
6. In a bowl combine chicken mince, breadcrumbs, shredded parsley, parmesan, egg and mix well.
7. With a teaspoon, take small portions of mixture and roll into balls. Heat oil in a saucepan; cook meatballs, in batches, until browned.
8. In a large saucepan, add broth, bring to a boil. Simmer on low heat with lid off for 20 minutes.
9. Add meatballs and pasta to the boiling broth and simmer for further 10 minutes.
10. Add 2 cups of the reserved shredded chicken meat (keep remaining chicken for another use), lemon juice and coarsely chopped parsley to pan; stir soup over medium heat until hot.

 

Enjoy!