Italian-style chicken meatball soup
Ingredients
- 2 Zucchini, medium 13.8oz
- ⅓ cup White onion, chopped 1.9oz
- 6 oz Ground chicken, raw 6oz
- 4 tsp Dried mixed herbs 0.2oz
- 2 tbsp Parsley, fresh, finely chopped 0.3oz
- 1½ tbsp Extra virgin olive oil 0.7oz
- 2 stalks Celery, medium, diced 2.8oz
- 1 Carrots, medium, halved, thinly sliced 2.2oz
- 2 cup Low sodium chicken stock 1.1lb
- 1 14.5oz can Tomatoes, diced, no salt added 14.5oz
- ⅓ cup Canned cannellini beans, rinsed 3oz
- 1 cup Baby spinach, shredded 0.7oz
Steps
- Preheat oven 400°F.
- To make the meatballs, shred 1 of the zucchini and then squeeze the excess moisture out using a cloth or paper towel. Add the shredded zucchini and half the onion to a bowl with ground chicken, dried mixed herbs and parsley. With clean hands, mix well. Using 1 tablespoon of mixture per meatball, shape into 14 meatballs. Place on a tray, cover and refrigerate for 30 minutes, if time permits (you can make these ahead and leave in the fridge overnight).
- Heat 1 tablespoon oil in a deep non-stick skillet over medium heat. Add the meatballs and cook, turning frequently, for 2 minutes, or until golden on the outside. Transfer to a baking sheet. Bake in the oven for 6 minutes or until cooked through.
- To make the soup, add remaining ½ tablespoon oil to the skillet. Add celery, carrot and the remaining onion. Cook, stirring often, for 3 minutes. Add the stock and tomatoes. Bring to a gentle boil. Boil gently for 5 minutes, until the soup thickens slightly. Meanwhile, chop the remaining zucchini.
- Add the meatballs, chopped zucchini and cannellini beans to the soup. Cook for 5 minutes until zucchini has softened. Remove from the heat, stir in the spinach. Season and serve.
- TIP: The soup will keep for three days in the fridge and is best reheated gently in a saucepan over low-medium heat.