Veggie and Chicken Meatball Soup
Prep:  30 minutes
Cook:  65 minutes
Serves:  4
Average: 4.4 (40 votes)
Difficulty:
Cuisine:
Saved:
Australian
212
Recipe by: Sydney Markets
Warm up with this healthy vegetable and chicken meatball soup – a family-friendly dinner packed with fresh veggies and lean protein. Easy to make and perfect for a cosy, nourishing meal.
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Veggie and Chicken Meatball Soup
Ingredients:
Method:
  1. To make the meatballs, combine chicken, breadcrumbs, half of
the parsley and egg in a bowl. Season with salt and pepper. Shape mixture into 20 small balls (about the size of a 50c piece). Place onto a plate, cover and refrigerate
  2. Meanwhile, heat oil in a large pan over medium heat. Add onion and cook, stirring often, for 3 minutes until just tender. Add garlic, celery, carrots and potato. Cook, stirring often, for 5 minutes
  3. Add stock and cabbage, cover and bring to the boil. Reduce heat, cover and simmer over medium-low heat for 45 minutes. Add chicken meatballs and remaining parsley and simmer for 8-10 minutes until chicken meatballs are just cooked through. Season with salt and pepper, sprinkle with parmesan. Ladle into bowls and divide the meatballs evenly.
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