Chicken Mushroom Meatball Soup

Warm the cockles of your soul with this beautiful, hearty chicken and mushroom meatball soup.

Makes: 22-24 meatballs Serves: 6

Ingredients

For the meatballs:
1 tablespoon Olivado Extra Virgin Olive Oil
250g punnet Meadow Mushrooms, Chef’s Choice Medley
600g Waitoa free range chicken mince
1 onion, finely chopped
2 garlic cloves, finely chopped
½ cup parmesan cheese, finely grated
1 egg (we love Woodland free range
½ cup breadcrumbs

For the stock:
1 celery stalk, chopped
1 bay leaf
2 thyme sprigs
4 cups chicken stock – we love Harris Stocks
Black pepper
Fresh herbs to garnish

Method

1. Quickly process the mushrooms until chunky, then add the remaining meatball ingredients to the food processor.
2. Blitz or process until just combined,
3. Roll the mixture into small balls and place on a tray. Set aside.
4. Heat oil in pan and sauté meatballs, turning frequently until browned, then remove from pan. Repeat until all of the meatballs are cooked.
5. Heat butter in a large pot, add celery stalk and cook for 1 minute. Add the cooked meatballs.
6. 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.
7. Serve in bowls with a little more of the stock and fresh herbs to garnish.