Saffron Broth with Chicken meatball & Chickpeas

Saffron Broth with Chicken meatball & Chickpeas

Saffron Broth with chicken meatball and chickpeas

Description:

Saffron broth with chicken meatballs and chickpeas This is a really homely and satisfying dish that’s popular with adults and kids alike. Its best with homemade chicken stock however I have to admit to cheating once or twice with good quality bought stock which was also very nice. You can serve this as an entree with 3 meatballs per person or with 6-7 meatballs each, over cooked vermicelli noodles or cooked rice for a more substantial meal.

Ingredients

Meatballs

300g minced chicken
60g fresh breadcrumbs
1 garlic clove
1 egg
2 tablespoons chopped flat leaf parsley
1 teaspoon finely grated lemon zest.

Broth

2.5 litres of chicken stock
400g can chickpeas
2 celery stalks diced into 1cm cubes
2 carrots diced into 1cm cubes
½ teaspoon finely grated lemon zest.
1 teaspoon chopped thyme
Pinch saffron steeped in 4 tablespoons hot water for 30 mins
60ml sherry
Juice of one lemon
2 tablespoons chopped flat leaf parsley to serve

Instructions:

STEP 1:
Mix together all the ingredients for the meatballs in a medium sized bowl.

STEP 2:
Form dessert spoonful’s of the mixture into small balls, cover and refrigerate until needed.

STEP 3:
Bring the chicken stock to the boil and reduce to a simmer.

STEP 4:
Add the carrot, celery, chickpeas, lemon zest, thyme, saffron and sherry.

STEP 5:
Cook until vegetables are tender, around 6-7 minutes.

STEP 6:
Add the chicken meatballs and boil the stock again.

STEP 7:
The meatballs will rise to the surface after a few minutes and at this point they will be cooked through.

STEP 8:
Remove from the heat and stir in lemon juice and season with salt and pepper.

STEP 9:
Serve in soup bowls with parsley leaves scattered over the top.

Enjoy

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