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Chicken & herb meatball soup
Chicken & herb meatball soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Hearty high-fiber meatball soup, a satisfying meal in a bowl.
Ingredients:
  • 60g All-Bran Original
  • 350g lean chicken breast mince
  • 40.00 ml finely chopped flat-leaf parsley, plus extra to garnish
  • 20.00 ml finely chopped basil
  • 9.20 gm olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled, diced
  • 1 stick celery, diced
  • 1.5 litres (6 cups) chicken style liquid stock
  • 65g (1/3 cup) white long-grain rice
  • 200g (1 cup) fresh corn kernels
  • 150g green beans, trimmed, sliced into 1cm rounds
  • Finely grated lemon zest, to garnish
Instructions:
  • Pulse All-Bran Original in a food processor until coarse. Combine processed All-Bran Original with chicken mince, half the garlic, parsley, basil, and egg in a large bowl. Mix thoroughly with hands. Shape mixture into meatballs using wet hands. Leave aside.
  • In a large saucepan over medium heat, warm the oil. Sauté onion, carrot, and celery until soft, about 5 minutes. Stir in garlic and cook for 1 minute. Pour in stock and bring to a boil. Gently add the meatballs and simmer for 8 minutes. Using a slotted spoon, transfer meatballs to a plate.
  • Simmer the rice and corn for 10 minutes until the rice is almost cooked. Add back the meatballs, along with the beans, and cook for an additional 3-4 minutes until the beans are tender.
  • Garnish with additional chopped parsley and grated lemon zest before serving.

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