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A homemade chicken soup recipe with chicken meatballs for a hearty boost of protein. Satisfying and warm, this is a soothing remedy for cold winter evenings.
3 tbsp extra virgin olive oil
1/2 brown onion, finely chopped
2 cloves garlic, minced
1 large carrot, peeled and diced
1 large potato, peeled and diced
2 celery stalks, chopped
1 turnip, peeled and diced
1 parsnip, peeled and diced
3 Gewürzhaus bay leaves
2 tsp Gewürzhaus Himalayan Pink Salt, fine
1 tsp Gewürzhaus Peppercorn Australian Black, ground
3 litres 24-hour chicken bone broth or chicken stock of your choice
2 cups hot water
1 cup tinned borlotti beans, drained
2 cups silverbeet, roughly chopped
200g dried egg noodles
Lemon and Parmesan cheese, to serve
500g chicken mince
8 tsp Gewürzhaus Mama’s Meatball Blend
1/2 cup finely grated Parmesan cheese
2 tbsp chopped parsley
1/2 tsp Gewürzhaus Chilli Mild Seedless (optional)
Heat oil in a stockpot over medium heat. Add onion and garlic and stir occasionally. Cook until golden brown.
Add the carrot, potato, celery, turnip, and parsnip and cook for 10 minutes, until lightly golden.
Add bay leaves, salt, pepper, broth and 2 cups of hot water. Bring to the boil, then cover and simmer on low heat for 30 minutes.
Add beans and silverbeet. Cook for a further 20 minutes.
While the soup is cooking, prepare the meatballs.
Starting with the mince, place all ingredients in a large bowl. Using a fork, carefully combine the ingredients.
Form meatballs with your hands to the size of a walnut, working them into evenly shaped balls.
Add the meatballs to the pot. Simmer for 10 minutes.
Add the noodles to the pot. Refer to package instructions for cooking time. Cook until al dente.
Serve with a squeeze of fresh lemon and grated Parmesan cheese as desired.
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