Rilien, Indrani & Israel all shared the love of a stomach bug recently. After a couple of days of not really eating, they needed something light but nourishing.
I googled what I could make for them & found a chicken soup recipe. Then I added my own flare to create what Israel calls a Belinda Surprise meal. A bit of this & a bit of that thrown together with love. They all loved it (of course!) – hope you do too. And, as an added bonus, you can use the meat balls from this recipe for other meals!
Belinda Surprise Soup for uneasy tummies.
This recipe comes in 2 parts. The soup broth & the meatballs to give it a bit of a boost of something more substantial. I’ve also included at the end of the recipe some tips on how you can use the extra meatballs for other meals.
Ingredients:
Mini Chicken Meatballs
- 500g chicken mince
- 1 green apple
- 1 zucchini
- 1 carrot
- good pinch of vegeta stock
- half cup of bread crumbs
- olive oil spray
The soup broth
- 4 cups water
- 2 carrots, chopped
- 1 zucchini, diced
- 1 clove garlic, minced
- 1/2 cup chicken stock
- good splash of soy sauce
Directions:
Grate the apple, carrot, zucchini into a large bowl. Add the chicken mince, bread crumbs & stock. Use your hands to mix the ingredients. Take a good size teaspoon of the mixture & roll into small balls. When you have rolled all the mixture, spray a frying pan with olive oil spray & cook the meat balls.
In a separate pot, add the water, vegetables & garlic and simmer for 5 to 10 minutes. Add the meatballs (allow say 3 per person), the chicken stock & soy. Add salt & pepper to taste. Simmer for another 5 minutes. Your are now ready to serve.
Other ways to use the left over meatballs:
– serve as finger food with sweet chilli sauce
– saute some mushrooms, then some baby spinach until wilted. Serve meatballs on top of the spinach & mushrooms. Drizzle with Kepap Manis.
– make a bolognese sauce & use the chicken meatballs instead of beef mince.