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Italian-inspired chicken & rice meatball soup
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500g pack Essential Chicken Mince
50g basmati rice
1 British Blacktail Free Range Large Egg, beaten
1/2 tsp garlic granules
2 tsp dried Italian herbs
1 tbsp olive oil
400g pack Cooks’ Ingredients Soffritto Mix
2 x 500ml tubs chicken stock
400g can chopped tomatoes with olive oil & garlic
1 large courgette, cut into bitesized pieces
80g pack spinach, rinsed
Italian extra virgin olive oil, to serve
1. Place the mince into a large bowl with the rice, egg, garlic granules and 1 tsp Italian herbs. Season. Mix until combined, but don’t overmix. With damp hands, form 12 balls then place on a plate, cover and set aside.
2. Warm the oil over a high heat in a large casserole or saucepan. Sauté the soffritto with a generous amount of seasoning for 5 minutes, or until soft. Pour in the stock and chopped tomatoes, then stir in the remaining Italian herbs and bring to the boil.
3. Once boiling, add the meatballs one by one. Reduce the heat to low, cover and simmer for 20 minutes, or until cooked through and the juices run clear with no pink meat, adding the courgette halfway through.
4. Turn off the heat and stir in the spinach a handful at a time until just wilted. Season to taste and serve with plenty of black pepper and extra virgin olive oil drizzled over the top. Delicious with crusty bread.
Typical values per serving:
2 of your 5 a day/high in protein