- 300g chicken mince
- ¾ cup fresh wholegrain breadcrumbs
- ½ cup flat-leaf parsley, chopped
- 1 free-range egg
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 sticks celery, chopped
- 2 carrots, chopped
- 1 large potato, peeled and diced
- 5 cups chicken stock
- 1 cup finely shredded Savoy cabbage
- 2 tbsp grated parmesan, to serve
| - 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
- 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
- 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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