Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Easy vegetable soup with chicken meatballs

Easy vegetable soup with chicken meatballs

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
The genius hack here is using chicken sausages. They’re already seasoned so all you have to do is remove the casings and roll the meat for one-ingredient meatballs. Easy peasy!

Ingredients

Extra lean chicken sausage(s)

360 g

Vegetable mix, non-starchy, frozen

3 cup(s), (we used broccoli, carrots, cauliflower), (450g)

Baby spinach

4 cup(s), (80g)

Grated parmesan cheese

¼ cup(s), (20g)

Chicken stock cube

2 individual, gluten-free variety, (to make 1.25L (5 cups) chicken stock)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Remove sausage mixture from casings. Discard casings. Roll sausage mixture into 24 meatballs. Lightly spray a large non-stick pot or flameproof casserole dish with oil and heat over medium-high heat. Cook meatballs, turning occasionally, for about 7 minutes or until evenly browned.
  2. Stir in stock and bring to the boil. Add frozen vegetables and simmer for 5 minutes or until vegetables are tender.
  3. Remove from heat and stir in spinach until wilted. Stir in 2 tablespoons parmesan. To serve, divide among 4 bowls and sprinkle with remaining parmesan.

Notes

Storage tip: Batch-cook soups and freeze for when you’re in a rush or don’t feel like cooking. Pre-portioning individual servings before freezing makes it easy to reheat exactly as much as you need.

You might like

You might like