Capsicum and Meatball Soup

Capsicum and Meatball Soup

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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.


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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