Chicken & Mushroom Meatball Autumn Soup
PREP TIME: 10 Min
COOK TIME: 26 Min
SERVES: 2
- 1T Olive oil
- 250g Punnet Chef’s Choice– processed to a crumb consistency
- 600g Chicken mince
- 1 x Onion – finely chopped
- ½ cup finely grated parmesan
- 1 egg
- ½ cup breadcrumbs (panko if possible)
- Cooking Stock
- 1T butter
- 1 Celery stalk – chopped
- 2 garlic cloves – finely chopped
- 1 bay leaf
- 2 thyme sprigs
- 2-3c salt reduced (or homemade) chicken stock
- Black pepper
Method
- Combine meatball ingredients together in a bowl, then roll into small balls.
- Heat oil in pan and sauté meatballs, turning frequently until browned, then remove from pan. Repeat until all are cooked.
- Heat butter in a deep pan, add celery stalk and cook for 1 minute. Add garlic and meatballs.
- Add chicken stock to cover. Add bay leaf, thyme and pepper. Bring to the boil then reduce heat and simmer 15 minutes to cook through.
Serving Suggestions.
Serve in bowls with a little of the stock.
MADE WITH
White Sliced Mushrooms
