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Ingredients
- 1 spring onion (scallion)
- 375 g (13 oz) minced (ground) chicken
- 875 ml (30 fl oz/3½ cups) reduced-salt chicken stock
- 2 tbsp frozen peas
- 2 tbsp finely diced carrot
- 60 g (2¼ oz/½ cup) dried pasta shapes
Method
1. Finely chop half the spring onion and thinly slice the remainder. Combine the chicken and finely chopped spring onion until thoroughly mixed, then form the mixture into small balls, about the size of walnuts.
2. Put the stock in a saucepan and bring to the boil. Add the peas, carrot and pasta shapes. Simmer for 3 minutes, or until the vegetables are tender, then add the reserved sliced spring onion.
3. Drop the chicken meatballs into the simmering soup. Cook for about 5 minutes, turning the meatballs in the stock so they cook evenly, or until the meatballs turn white and float to the surface and the pasta is cooked through. Skim off any scum from the surface of the soup before serving.
