A nice easy soup that will freeze easily and can be made well in advance.
Ingredients
- 200 g chicken thigh mince
- 200 g pork mince
- 2 cloves garlic, finely crushed
- 1 tbsp oregano, chopped
- 1 tbsp fresh sage, chopped
- few leaves lovage, chopped
- salt
- ground pepper
- 1 tbsp smoked paprika, level
- 1 egg
- 8 tbsp dried breadcrumbs
- 2 tbsp any oil
- 2 medium onions, very finely chopped
- 150 g beans, sliced
- 2 small courgettes, finely chopped
- 500 g passata, warmed
- 200 ml boiling water, approx.
- 2 chicken oxo cubes
- 200 g Cavolo Nero, sliced
- 200 g chard, sliced
Instructions
- Preheat the oven to 200C gas 6.
- Place the mince in a bowl with the garlic, herbs, salt, pepper, paprika, egg and breadcrumbs.
- Mix really well, form into balls the size of a walnut, and flatten slightly.
- Next, heat the oil and soften the onions for 5 minutes. Spoon into the bottom of an ovenproof pan.
- Add a little more oil to the onion pan and lightly seal the meatballs.
- Place the beans and courgettes on top of the onions, then place the sealed meatballs on top.
- Pour over the warmed passata and boiling water.
- Sprinkle over the stock cubes and salt and pepper and mix lightly.
- Heat the pan, and when bubbling, cover it with a tight-fitting lid.
- Place in the preheated oven and cook for 40 minutes.
- Remove from the oven, add the Cavolo Nero and chard, and cook for 20 minutes or until they are just cooked.
- Serve with flatbread.
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Nutrition Facts
Pork & Chicken Meatballs with Garden Herbs & Vegetables
Amount per Serving
Calories
538
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
126
mg
42
%
Sodium
874
mg
38
%
Potassium
1781
mg
51
%
Carbohydrates
44
g
15
%
Fiber
9
g
38
%
Sugar
13
g
14
%
Protein
30
g
60
%
Vitamin A
4932
IU
99
%
Vitamin C
87
mg
105
%
Calcium
197
mg
20
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
