Spring Vegetable and Chicken Meatball Soup Dinner Lunch Print this recipe Details Serves: 6Number of ingredients: 20To prep: 15 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1022Calories: 244Protein: 23gFat: 9.6gSaturated Fat: 2.3gCarbohydrates: 13.3gCarbohydrates per 100g: 2.4gFibre: 7gSodium: 314mgPotassium: 790mg Ingredients 500 g lean chicken mince 1 egg ¼ cup rolled oats, finely blitzed in a food processor (or almond meal for gluten free) 2 cloves garlic, crushed 2 spring onions, finely sliced 1 teaspoon dried mixed herbs Freshly ground black pepper Soup 2 teaspoon extra virgin olive oil 1 brown onion, diced 2 celery stalks, sliced 2 carrots, diced 1.5 litre salt-reduced chicken stock 1 zucchini, diced 1 bunch asparagus, cut into 3 cm lengths 150 g green beans, trimmed and halved 1 cup frozen peas 400 g can no-added-salt cannellini beans, drained and rinsed 2 handfuls baby spinach, chopped 2 tbsp chopped fresh dill or parsley Juice of ½ lemon Method Combine all meatball ingredients and mix until just combined. Roll into approximately 24 small meatballs. Cover and place in the refrigerator to firm up. Heat the olive oil in a large soup pot. Cook the onion, celery and carrot for 5 minutes until softened. Add the chicken stock and bring to a gentle boil. Using a large spoon, gently drop the meatballs into the simmering stock. Cook for 8–10 minutes. Add the zucchini, asparagus, green beans, peas and cannellini beans. Simmer for another 8 minutes. Stir through the spinach and cook for several minutes until just wilted. Finish lemon juice and fresh herbs before serving.
