Chicken meatball, kale and lemon noodle soup

Chicken meatball, kale and lemon noodle soup

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Infused with lemon and garlic, this fragrant chicken meatball and kale noodle soup is a guaranteed winter warmer.

The ingredient of Chicken meatball, kale and lemon noodle soup

  1. 500g Coles Australian RSPCA Approved Chicken Mince
  2. 2 garlic cloves, crushed
  3. 2 tbsp flat-leaf parsley,chopped
  4. 1/3 cup (35g) packaged breadcrumbs
  5. 4 cups (1L) salt-reduced chicken stock
  6. 1 leek, trimmed, thinly sliced
  7. 200g egg pasta vermicelli
  8. 1 bunch kale, stems trimmed, leaves chopped
  9. 1/4 cup (60ml) lemon juice

The instruction how to make Chicken meatball, kale and lemon noodle soup

  1. Combine the mince, garlic, parsley and breadcrumbs in a bowl. Season. Roll the mixture into walnut-sized balls.
  2. Combine the stock, 2 cups (500ml) of water and meatballs in a 5L slow cooker. Cook on high for 2 hours, or low for 4 hours, or until meatballs are tender. Add the leek and pasta. Cook for a further 20 mins on high, or 40 mins on low, or until the pasta is tender. Add the kale and cook for 5 mins. Stir in the lemon juice. Season to taste. Divide among serving bowls to serve.

Nutritions of Chicken meatball, kale and lemon noodle soup

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calories: https://schema.org
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