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Chicken meatball, kale and lemon noodle soup
Chicken meatball, kale and lemon noodle soup
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Prep Time:
20 minutes
Cook Time:
285 minutes
Total Time:
305 minutes
Lemon and garlic infused chicken meatball soup with kale noodles - a cozy winter comfort.
Ingredients:
  • 500g RSPCA Approved Chicken Mince
  • 40.00 ml flat-leaf parsley,chopped
  • 35g breadcrumbs
  • 1l chicken stock
  • 1 leek, trimmed, thinly sliced
  • 200g egg pasta vermicelli
  • 1 bunch kale, stems trimmed, leaves chopped
Instructions:
  • Mix together the minced meat, garlic, fresh parsley, and breadcrumbs in a bowl. Add seasoning to enhance flavor. Form the mixture into small walnut-sized meatballs.
  • In a 5L slow cooker, mix the stock, 2 cups (500ml) of water, and meatballs. Cook on high for 2 hours or low for 4 hours until meatballs are tender. Stir in leek and pasta. Cook for 20 mins on high or 40 mins on low until pasta is tender. Add kale and cook for 5 mins. Mix in lemon juice, season to taste, and serve in bowls.

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