Tasty chicken balls and lemon soup
* lovely fresh tasting soup.
Serves 4
Chicken balls:
500gm chicken mince
2 garlic cloves crushed (or more if you like)
1 tsp crushed ginger
2 egg
½ cup raw quick oats
2 spring onions
1 red capsicum finely chopped
some oregano chopped and parsley
cracked pepper to taste
Coconut oil
Soup:
4 cups chicken bone broth
70g wholemeal spaghetti
80ml (1/3 cup) lemon juice
1 egg
Method
Combine the entire chicken ball ingredients into a mixing bowl, then shape into about 16 small balls and refrigerate for as long as you can before cooking.
Cook on a medium heat frypan with coconut oil for about 4 minutes each side, just until browned.
Meanwhile heat a tsp of coconut oil in a saucepan and cook the onion until it softens, pour in the broth. Add the wholemeal spaghetti and the meatballs to the stock and bring to boil, reduce heat to low, covered for 10 mins until pasta just cooked.
Whisk egg and lemon juice in bowl with a cup of the soup mixture.
Gently stir the egg mixture into the soup until combined. Stir over low heat for 2 minutes or until the soup thickens slightly, remove from heat and serve.
*quick oats can be replaced with quinoa flakes in the chicken balls, so less carbohydrates.
*perfect post training meal.
*chicken can be replaced with either turkey or pork mince.
*can freeze these balls
*you can include these in an anti-pasta dish without the soup section.
