Capsicum and Meatball Soup

    30 minutes

    Chicken meatball soup with a hint of garlic added at the end. I like to serve this with a hard boiled egg for a full meal.

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    Serves: 4 

    • 4 cups chicken stock
    • salt and pepper, to taste
    • 2 sprigs thyme
    • 1 bay leaf
    • 250g chicken mince
    • 3 potatoes, peeled and cubed
    • 1 red capsicum, cut into strips
    • 2 tablespoons butter
    • 3 cloves garlic, minced
    • 2 eggs, hard boiled

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the chicken stock to a simmer. Season with salt, thyme and bay leaf.
    2. Mix the chicken mince with salt and pepper. Form into small meatballs and simmer in the stock 5 minutes. Add potatoes.
    3. Meanwhile, fry the capsicum in the butter and add to the stock.
    4. In a separate saucepan, boil the potatoes until nearly tender, 10 minutes. Add to the soup and simmer 5 minutes more with the garlic.
    5. Remove thyme and bay leave and serve up the soup. Add half a boiled egg to each bowl.

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