Chicken Meatball & Angel Hair Soup

INGREDIENTS

700g chicken mince

2 cloves garlic, crushed
1/2 tsp grated ginger
1 large brown onion, finely grated
Pinch of chilli flakes
3/4 cup fresh bread crumbs
1/4 cup finely chopped flat leaf parsley, plus extra to serve
1/3 cup freshly grated parmesan
2 tbsp olive oil
1 litre salt reduced chicken stock

2 cups frozen vegetable mix
100g angel hair pasta broken into 6cm lengths
salt and pepper to taste

METHOD

1. Combine mince, 1 clove of garlic, onion, chilli, breadcrumbs, 1/4 cup parsley and 1/3 cup parmesan in a medium bowl. Shaped heaped tablespoons of mixture into approx 36 balls.

2. Heat 1 tbsp oil in a large fry pan and add meatballs. Cook and turn for 5 mins or until browned and set aside.

3. Heat 1 tbsp oil in a pot and add the rest of the garlic and grated ginger and fry for 1 minute. Add stock and bring to boil over moderate heat. Add vegetables. Reduce heat; simmer, covered, for 5 mins or until vegies are just tender.

4. Bring stock mixture to boil and add pasta, gently boil for 5 mins or until pasta is tender. Stir in meatballs and cook for 2 mins until heated through. Season with salt and pepper and stir in extra parsley.