Smart Rustic Double Chicken Meatball Soup
with Parmesan Toast Soldiers
There are few meals more comforting than a simple, heartwarming soup! We've filled this version with free-form DIY chicken meatballs packed with Parmesan and garlic, along with hearty veggies for the ultimate comfort food.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Chicken
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
227 g
Mirepoix
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mushrooms
1 unit
Zucchini
2 tbsp
Chicken Stock Powder
(Contains Soy)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
1 unit
Garlic, cloves
Not included in your delivery
0.38 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then mince or grate garlic.Thinly slice mushrooms. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add chicken, breadcrumbs, half the garlic, 1/4 tsp (1/2 tsp) salt and half the Parmesan to a medium bowl. Season with pepper, then combine.
Heat a large pot over medium heat. When hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pot until melted. Add mirepoix and mushrooms. Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic, then season with pepper. Cook, stirring often, until fragrant, 30 sec.Stir in stock powder and 3 cups (5 1/4 cups) water. Bring to a simmer over medium-high.
Once soup is simmering, using 2 spoons, gently drop 1 tbsp chicken mixture at a time into soup. (NOTE: You should have 10 meatballs for 2 ppl; 20 meatballs for 4 ppl). Bring soup back to a simmer. Once simmering, add zucchini, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and meatballs are cooked through, 8-10 min.**
When soup is almost done, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Drizzle with 1/2 tbsp (1 tbsp) oil, then sprinkle remaining Parmesan over top. Season with salt and pepper. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Cut ciabatta into 1-inch-thick strips.When meatballs are done, season with salt and pepper, to taste.
Divide chicken meatball soup between bowls. Serve Parmesan toast soldiers alongside for dipping.
