Ingredients
Scale
1/2 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
- Cook the soup base: Heat the oil in a saucepan over medium heat, add the onion, carrot and half the garlic and cook for 4–5 minutes until softened. Add the canned tomatoes, fresh tomatoes, stock and oregano, bring to the boil, then reduce to a simmer and cook for about 20 minutes until the carrots are tender.
- Blend the soup: Remove the soup from the heat and allow to cool slightly, then blend carefully in batches until smooth. Season to taste and return to the saucepan.
- Make the meatballs: While the soup cooks, combine the chicken mince, basil, remaining garlic, egg and breadcrumbs in a bowl and roll into small meatballs using 2–3 teaspoons of mixture per ball.
- Cook the meatballs: Heat a lightly oiled frying pan over medium heat and cook the meatballs until browned all over and cooked through.
- Combine and simmer: Add the cooked meatballs to the soup and gently simmer over low heat until everything is heated through.
- Serve: Ladle the soup into bowls, top with yoghurt and extra basil, and serve with crusty bread.
- Prep Time: 20
- Cook Time: 30
- Category: Main
- Method: Simmer
- Cuisine: Modern Western
Nutrition
- Serving Size:
- Calories: 535
- Sugar: 15.1 g
- Sodium: 1790.6 mg
- Fat: 20.1 g
- Carbohydrates: 46.4 g
- Fiber: 6.7 g
- Protein: 43.8 g
- Cholesterol: 227 mg
