Packed with goodness, if this doesn’t eliminate a cold I don’t know what will!
200g chicken thigh mince
1/2 cup fresh breadcrumbs
3 tbs freshly grated parmesan
2 garlic cloves, minced
2 tbs chopped parsley
1 egg, whisked
sea salt and pepper to taste
2 tbs olive oil
1.5 litres homemade or good quality chicken stock
1 leek, sliced
1 medium zucchini, chopped
2 carrots, peeled and chopped
1/2 bunch kale, stems removed and leaves finely chopped
Mix together the chicken, breadcrumbs, parmesan, garlic, parsley, egg and a good dash of salt and pepper in a bowl.
Roll the mixture into little even sized balls.
Heat the olive oil in a large non-stick frypan and fry the balls on a medium heat until golden brown all over (2-3 minutes), don’t be tempted to try one at this point as they won’t be cooked through! Set aside on kitchen paper to drain off excess oil.
Gently heat stock and add leek, zucchini and carrots. Cook for 10 minutes then add meatballs. Cook for another 5 minutes and stir through the kale. Simmer gently until the kale is wilted. Season with more salt and pepper and top with parmesan if desired .