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 teaspoons 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 combined. Roll into approximately 24 small meatballs. Cover and place in the refrigerator to firm up. Heat the olive oil in a large casserole 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.
