This hearty chicken meatball and pepper soup is filling and delicious! Serve with some nice warm crusty bread.
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1L chicken stock
salt and pepper, to taste
2 sprigs thyme
1 bay leaf
250g chicken mince
3 potatoes, cut into rounds
2 tablespoons butter
1 red pepper, seeded and sliced thinly
3 cloves garlic, minced
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Method Prep:10min › Cook:20min › Ready in:30min
In a large saucepan over a medium-high heat, bring the chicken stock to a simmer. Add the salt, thyme, and bay leaf.
Place the chicken in a mixing bowl and season. Form into small meatballs and add to the stock. Cook for about 5 minutes then add the potatoes to the soup.
Melt the butter in a frying pan over a medium heat then add the pepper and cook and stir for a few minutes until tender. Add to the soup and give a good stir. Cook until the potatoes are tender, about 15 minutes.
Place the eggs in a saucepan of cold water over a high heat. Bring to the boil then reduce to a simmer and cook for 7 minutes. Drain, peel and cut in half.
Just prior to serving, add the garlic, then remove the bay leaf and thyme and discard. Ladle the soup into bowls, and add the egg. Serve immediately.