Veggie & chicken meatball soup

Prep 30 mins | Cook 65 mins | Serves 4

300g chicken mince
¾ cup fresh wholegrain breadcrumbs
½ cup flat-leaf parsley, chopped
1 free-range egg
2 tbs olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
2 sticks celery, chopped
2 carrots, chopped
1 large potato, peeled and diced
5 cups chicken stock
1 cup finely shredded Savoy cabbage
2 tbs grated parmesan, to serve

Step 1 To make the meatballs, combine chicken, breadcrumbs, half of the parsley and egg in a bowl. Season with salt and pepper. Shape mixture into 20 small balls (about the size of a 50c piece). Place onto a plate, cover and refrigerate.

Step 2 Meanwhile, heat oil in a large pan over medium heat. Add onion and cook, stirring often, for 3 minutes until just tender. Add garlic, celery, carrots and potato. Cook, stirring often, for 5 minutes.

Step 3 Add stock and cabbage, cover and bring to the boil. Reduce heat, cover and simmer over medium-low heat for 45 minutes. Add chicken meatballs and remaining parsley and simmer for 8-10 minutes until chicken meatballs are just cooked through. Season with salt and pepper, sprinkle with parmesan and serve.

Good for you ... Savoy Cabbage

An excellent source of vitamin C, which contributes to the normal functioning of our immune system.

Provides folate, one of the B group vitamins that is needed for normal formation of blood cells.

A source of dietary fibre, which helps the intestine to function normally and keep us regular.

The darker the leaves, the higher the vitamin content.