Have I told you lately how much I love soup...lol, of course I have, because it seems the last few days on the blog have been dedicated to my favourite dish.
People always ask chefs "what's your favourite thing to make";and without hesitation I always say soup. Soup is an art in layering flavours; and soup is both hydrating and filling, which it makes it an excellent winter food, because in winter we tend to drink less water.
I also LOVE soups versatility; they can be brothy, creamy, hearty, light, cold or hot- but NEVER should they be bland or flavourless. My goal as a chef and a nutritionist is to show you that healthy food is dynamic and delicious; and I really hope you are enjoying the recipes I share!
This soup is AMAZING, I made it this week for a client and truth be told, I took a bowl for myself- the perks of being a private chef ;)
This Italian Style Meatball Soup made with ground chicken is divine, and surprisingly quite easy- don't let the meatballs fool you. You may be thinking "meatballs, aren't they hard?" And the answer is no, they aren't. Season, roll, and drop into the soup broth and they cook themselves- you know I love it when delicious is easy!
This is an amazing batch cooking recipe because it freezes like a dream. Make HEAPS now and freeze some portions for when life gets busy. #MealPlanning
There isn't much to say about this divine bowl of yum. it's hearty, delicious and a warm hug from the inside...
Italian Meatball Soup
1 lb ground chicken
1 tsp salt
1 tsp pepper
1 sweet onion, cut into half moons
1 clove garlic, minced
1 can diced tomatoes, drained
1 cup cooked white beans
4 cups chicken stock
1 tsp herbes provence
salt and pepper to taste
2 tbsp fresh oregano
1 tbsp olive oil
Combine the salt, pepper and ground chicken and with wet hands, roll into balls. Place on a tray lined with parchment paper and refrigerate.
In a large soup pot on medium high, heat the olive oil, add the onion and garlic and cook for 3 minutes, stirring consistently. Add the white beans, diced tomato and cook an additional 5 minutes. Add the stock, the herbes de provence and bring to a boil. Add the meat balls and simmer for 15 minutes or until they are cooked through.
Season with salt and pepper; and to serve garnish with chopped fresh oregano.