Spring Vegetable and Meatball Soup

Name: Spring Vegetable and Meatball Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500g lean pork mince; 1 Tbsp chopped chives, plus extra, to serve; 1 Tbsp vegetable or olive oil; 1 leek, thinly sliced; 1 clove garlic, chopped; 1L chicken stock; 2 cups water; ½ cup macaroni; 1 large carrot, cut into matchsticks; 1 medium courgette, finely chopped; 200g broccoli, florets cut, stems peeled and roughly chopped; 4 crusty bread rolls, to serve

20 minutes + 20 minutes

Serves 4

Spring Vegetable Meatball Soup Pork Dairy Free Low Sugar

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Ingredients

500g lean pork mince
1 Tbsp chopped chives, plus extra, to serve
1 Tbsp vegetable or olive oil
1 leek, thinly sliced
1 clove garlic, chopped
1L chicken stock
2 cups water
½ cup macaroni
1 large carrot, cut into matchsticks
1 medium courgette, finely chopped
200g broccoli, florets cut, stems peeled and roughly chopped
4 crusty bread rolls, to serve

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How to Make Chicken Stock

Method

1. Combine mince and chives in a medium-sized bowl. Shape tablespoons of mixture into balls.
2. Heat oil in a large saucepan over moderate heat. Add leek and garlic and cook, stirring for 4-5 minutes or until soft.
3. Add stock and water. Bring to the boil and add meatballs and pasta. Turn the heat down and simmer, covered, for 5 minutes.
4. Add carrot, courgette and broccoli to pan. Cook, uncovered, for 5 minutes or until vegetables are tender.
5. Ladle hot soup into serving bowls. Sprinkle with extra chives and serve with crusty bread on the side.
Tip: To make this gluten free, replace the macaroni with gluten free pasta.