Saffron broth with chicken meatballs and chickpeas This is a really homely and satisfying dish that’s popular with adults and kids alike. Its best with homemade chicken stock however I have to admit to cheating once or twice with good quality bought stock which was also very nice. You can serve this as an entree with 3 meatballs per person or with 6-7 meatballs each, over cooked vermicelli noodles or cooked rice for a more substantial meal.
- 300g minced chicken
- 60g fresh breadcrumbs
- 1 garlic clove
- 1 egg
- 2 tablespoons chopped flat leaf parsley
- 1 teaspoon finely grated lemon zest.
- 2.5 litres of chicken stock
- 400g can chickpeas
- 2 celery stalks diced into 1cm cubes
- 2 carrots diced into 1cm cubes
- ½ teaspoon finely grated lemon zest.
- 1 teaspoon chopped thyme
- Pinch saffron steeped in 4 tablespoons hot water for 30 mins
- 60ml sherry
- Juice of one lemon
- 2 tablespoons chopped flat leaf parsley to serve
Mix together all the ingredients for the meatballs in a medium sized bowl. Form dessert spoonful’s of the mixture into small balls, cover and refrigerate until needed. Bring the chicken stock to the boil and reduce to a simmer. Add the carrot, celery, chickpeas, lemon zest, thyme, saffron and sherry. Cook until vegetables are tender, around 6-7 minutes. Add the chicken meatballs and boil the stock again. The meatballs will rise to the surface after a few minutes and at this point they will be cooked through. Remove from the heat and stir in lemon juice and season with salt and pepper. Serve in soup bowls with parsley leaves scattered over the top.
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