Soups & stews
Chicken meatball broth
It doesn't leave you feeling bloated so is a good standby for summer months. In the UK, harissa paste is almost invariably red hot. I'm not an authority, but a more herby, less fiery version is much more useful in the kitchen. You can make this by mixing a tablespoon of bought paste with half a teaspoon each of lightly toasted cumin and caraway seeds and dried mint and a tablespoon each of fresh coriander and Italian parsley. Grind up the spices in a mortar and pestle and mix in everything else.
Ingredients
for the meatballs
- 1 chicken breast fillet, very finely chopped or minced
- 1 tbsp ground almonds
- 1 tbsp parsley, chopped
- 1 egg, beaten
- 3 tbsp breadcrumbs
- ¼ tsp dried mint
- 1 spring onion, finely chopped
for the broth
- 1¼ litres clear chicken stock
- 1 heaped tsp harissa paste, more if you like
- zest and juice of 1 lemon
- salt and pepper
- chopped fresh herbs, e.g. flat leaf parsley, chives, coriander or mint, to serve
Method
Make the meatballs
-
Step 1
by mixing all the ingredients and forming it into very small balls.
Make the broth
-
Step 1
Heat the stock, stir in the harissa paste and add the lemon zest and juice.
-
Step 2
Simmer for 10 minutes, add the meatballs and cook gently for another 10 minutes. Garnish with chopped herbs of your choice.
