Chicken Meatball Soup

Dice and chop all the vegetables into roughly the same size. Shred the cabbage. Cook the brown onions over medium heat with a tablespoon of oil in a large pot to slightly soften.

Add the spices to mix through then add all the remaining vegetables aside from the frozen spinach. Add the vegetable stock and top up with water if needed to just cover. Turn the heat up to high to bring to the boil then reduce to a medium heat to then let it cook for 20 minutes.

While the veggies cook prepare the chicken meatballs to add the chicken mince into a bowl along with the dried parsley, black pepper, egg & breadcrumbs.

Wet your hands to roll the meatballs then carefully drop them into the pot of soup at the 20 minute mark. Let them cook for a further 20 minutes to enable both veggies and chicken is cooked through.

Once the veggies and meatballs are cooked turn the heat off to then add the frozen spinach cubes. Pop the lid back on and let it sit for 10 minutes before stirring and serving.