Lemony chicken meatball soup with chickpeas & thyme
SERVES 2- 4
This is the ultimate bowl of comfort!
MEATBALLS
4 chicken thighs, deboned
and skinned
½ cup fresh breadcrumbs
1 garlic clove, crushed
2 tbsp flat-leaf parsley, roughly chopped, plus a handful extra, ripped, to serve
½ tsp lemon zest
SOUP
2 carrots, diced
2 celery stalks, diced
1 tbsp olive oil
1 litre salt- reduced chicken
stock (see tip) 1 tsp fresh thyme, chopped
½ tsp lemon zest
Salt and pepper, to season
1 x 400g tin chickpeas,
drained well
2 tbsp lemon juice
1 For the meatballs, run the chicken meat through a food processor until minced, but not a paste. Transfer to a bowl and mix all the remaining meatball ingredients together. Roll into 12-16 balls. Refrigerate for half an hour.
2 For the soup, sauté the carrot and celery in the oil in a large saucepan. Add the stock and simmer until the vegetables are al dente – about 5-7 minutes. Add the thyme, lemon zest, salt and pepper.
3 Bring the stock to the boil and add the chicken meatballs. Simmer until the chicken meatballs float to the surface and are cooked through.
With a slotted spoon, remove the meatballs to serving bowls. Add the chickpeas to the stock and simmer to heat through – about 1-2 minutes. Gently stir in the lemon juice. Taste and season with more salt and pepper to taste.
4 Ladle the liquid and beans over the meatballs, then scatter with parsley to serve.