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
Broth
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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