15 July 2014

Tomato Soup with Chicken Meatballs



Ingredients:
350g chicken mince
2 green onions, chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely grated parmesan cheese
sea salt
cracked black pepper
4 cups chicken stock
2 cups tomato puree
85g dried macaroni

Method:
Place chicken mince, green onion, parsley, Parmesan cheese, salt and pepper in a bowl and mix until combined. Roll teaspoons of the mixture into balls about the size of a 20-cent piece. Place on a tray lined with non-stick baking paper. Refrigerate for 5 minutes.

Place stock and tomato purée in a saucepan over medium heat and simmer for 4 minutes. Add macaroni and meatballs and cook for 10 minutes, or until macaroni is cooked. Allow to stand for 5 minutes before serving.



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