Ingredients
Units
Scale
- 1 tbs Olive oil
- 1 Brown onion, finely chopped
- 4 Carrots, coarsely chopped
- 4 cloves Garlic, peeled and crushed
- 1 can Diced tomatoes
- 4 Tomatoes, diced
- 1 litre Chicken stock
- 2 tbs Oregano, leaves picked and finely chopped
- Salt and pepper, to taste
- 600g Chicken mince
- 1/3 cup Basil, chopped
- 2 Egg
- 1 cup Fresh breadcrumbs
- 200g Low fat yoghurt
- Crusty bread
Instructions
Make the soup
- Heat oil in saucepan over a medium heat and cook the onion, carrot and half of the garlic for 4-5 minutes or until the onion is tender. Add canned tomatoes, fresh tomatoes, stock and oregano, bring to boil and simmer for 20 minutes or until carrots are tender. Cool slightly before blending, in batches, with care, in the food processor. Season to taste.
Make the meatballs
- While soup is cooking combine chicken, basil, remaining garlic, egg and breadcrumbs in a bowl. Roll 2 – 3 teaspoonful amounts of mince into balls. Heat a lightly oiled frying pan and cook over medium heat until browned all over or cooked through.
Combine and serve
- Return the soup to saucepan, add meatballs and cook over low heat until cooked through.
- Serve the soup topped with yoghurt and sprinkled with extra basil, with crusty bread alongside.
