Chicken and Pancetta Meatball Chilli Broth with Kale, Leeks and Mushrooms

By Sunday, November 22, 2015

This is a really delicious and healthy Thai inspired broth. It is light yet surprisingly substantial and absolutely packed full of flavour and warmth - the perfect dish for these cold Winter days. 



Serves 4

You will need:

1 litre chicken stock
500g chicken mince
75g pancetta, finely diced
a handful of sage leaves, finely chopped
a handful of rosemary, finely chopped
2 large handfuls of kale, finely sliced
2 leeks, finely sliced
2 tbsp soy sauce
1tbsp fish sauce
1 lime, juiced
6 chestnut mushrooms, sliced
50g parmesan
2 garlic cloves, diced
1 red onion, diced
1/2 red chilli, finely chopped
1 egg white
large handful of breadcrumbs
parsley, finely chopped
salt and pepper

Begin by preparing the meatballs. In a large mixing bowl, combine the chicken mince with the pancetta, rosemary, sage, parmesan, garlic, onion, breadcrumbs, chilli,  egg white, salt and pepper. Mix until everything comes together and then form into 16-20 meatballs. Place on a large baking sheet, cover and leave to chill in the fridge for 30 minutes. 

In the meantime, add the chicken stock to a large saucepan with the soy and fish sauce over a medium heat. Season well and bring to the boil. Add in the leek and kale and simmer for 5 minutes. Then, add in the meatballs and cook for a further 3 minutes (you may have to do this in batches). Once cooked through, serve with a scattering of fresh parsley and enjoy! 




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