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Spring vegie & meatball soup
Spring vegie & meatball soup
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Quick and comforting hearty soup.
Ingredients:
  • 1 zucchini, coarsely grated
  • 600g chicken mince
  • 1 large carrot, peeled, coarsely grated
  • 1 garlic clove, crushed
  • 1 egg yolk, lightly whisked
  • 9.20 gm olive oil
  • 1.25L (5 cups) water
  • 500ml (2 cups) chicken style liquid stock
  • 285g (1 1/2 cups) fresh corn kernels
  • 85g dried vermicelli pasta, coarsely broken (see note)
  • 2 bunches asparagus, woody ends trimmed, thinly sliced diagonally
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • Drain the zucchini in a colander, gently squeeze out extra moisture, and transfer it to a large bowl. Combine it with the mince, carrot, garlic, and egg. Season with pepper and mix thoroughly using wet hands. Shape 1 tablespoon of the mixture into a ball, place it on a plate, and continue until all the mixture is used up.
  • In a large non-stick saucepan over medium-high heat, brown half the meatballs in half of the oil for 2-3 minutes, turning occasionally. Transfer to a plate. Repeat with the remaining oil and meatballs, reheating the pan as needed. Pour in water and stock, increase heat to high, cover, and bring to a boil.
  • Turn down the heat to medium. Combine meatballs, corn, and pasta in the pan. Cook, partially covered, for about 4 minutes until pasta is nearly tender. Then add asparagus and cook for an additional 2 minutes until the pasta is fully cooked and asparagus is vibrant green and crisp-tender.
  • Season generously with freshly ground black pepper, then stir in a generous handful of freshly chopped parsley. Ladle the delicious mixture among serving bowls and enjoy a restaurant-worthy dish.

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