5 October, 2015
Chicken Broth with Vegetables & Meatballs
Chicken Broth with Vegetables & Meatballs
Serves: 6
Broth Ingredients:
- 2 large or 3 small chicken carcasses
- 2.5 litres water
- 2 whole carrots
- 1 whole onion, husked
- 2 whole celery stalks
- 1 large bay leaf
Soup Ingredients:
- 2 medium potatoes
- 2 carrots
- 1 zucchini
- 1 parsnip
- 100g pumpkin
- 100g sweet potato
- 1 stalk celery
- 1 leek
Meatball Ingredients:
- 500g chicken mince
- 1 cup breadcrumbs
- 1 egg
- 1 tablespoon minced garlic
- 1/2 cup ground rice
Method:
- Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
- In the last 30 minutes of cooking time prepared the soup mix and meatball
- To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
- To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
- Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
- Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
- Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.
Recipe Notes:
- Store covered in airtight container for a maximum of 3 days
- The recipe is freezer friendly
- I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.