This recipe came about because, although I love traditional meatballs, I wanted to try something a bit different. These chicken meatballs are a bit lighter than their beef/pork counterparts & are served in a tasty mushroom & spring onion broth. Also, because the cooking of the meatballs is finished off in the broth they stay nice & moist. You can use chicken mince if you prefer (if you can get hold of any!).
Serves 4 Approx 77p per serving
Prep time 20 minutes Cooking time 30 minutes
2 skinless chicken breasts
1 bunch spring onions, chopped
150g chestnut mushrooms, sliced
2 tsp dried tarragon
1 tsp dried parsley
1 tsp garlic powder or 1 crushed garlic clove
salt & pepper
1 tbsp plain flour
600ml chicken stock
your choice of rice to serve
Roughly chop the chicken & place in a food processor & give it a quick whizz. Add the dried herbs, garlic powder (or fresh garlic) & some salt & pepper & whizz again to fully combine.
Tip the mixture into a bowl & divide into 16 pieces. I find that the easiest way to do this is to divide it in half, then into quarters etc. until I have 16 portions. It doesn't matter if they are slightly different sizes! Wet your hands so the mixture doesn't stick to them & roll each portion into a ball. Place them on a plate, cover & pop them in the fridge for 30 minutes to firm up.
Remove the chicken meatballs from the fridge. Place a large frying pan over medium heat & add 2 tbsp oil. Add the meatball in batches to just brown them slightly. Place on a plate with some kitchen paper & set aside while you make the soup.
Place a large, deep saucepan over medium heat & add 2 tbsp oil & a small knob of butter. Add the mushrooms & spring onions & cook until soft & the mushrooms darken a little.
Sprinkle over the flour & stir for a couple of minutes. You want to cook the flour out, don't worry if it seems a bit thick & sticky just keep stirring.
Gradually stir the stock in a bit at a time. Reduce the heat to medium/low & allow to simmer for 5 minutes. Season with salt & pepper.
After 5 minutes put the meatballs into the soup,stir gently & leave to simmer again this time for about 15 minutes to allow the meatballs to finish cooking.
Serve immediately over cooked rice & garnish with some fresh parsley if you have any.