Hearty Tomato and Eggplant Soup

with Chicken Meatballs
Enjoy this satisfying bowl of soup!
Cooking time: 30 min
Cals 700 · Prot 45 · Carbs 23 · Fat 46
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Chicken mince
400 Grams
Dijon mustard
6 Grams
Garlic paste
10 Grams
0.5 Tsp
Black pepper
0.5 Tsp

For soup

400 Grams
1 Piece
Garlic cloves
2 Pieces
Olive oil
1 Tbsp
0.5 Tsp
Chopped tomatoes
400 Grams
500 ML
Chicken stock cube
1 Piece
Dried basil
2 Grams
Dried oregano
2 Grams
20 Grams
Black pepper
0.5 Tsp
Cooking cream
200 ML

To serve

30 Grams
Fresh basil
15 Grams


1 Prep vegetables
Peel the eggplant in a stripey pattern, then chop the eggplant. Peel and chop the shallots and garlic.
2 Make meatballs
Add the chicken mince to a a bowl with the Dijon mustard, garlic paste and a pinch of salt and pepper. With clean hands, knead until fully combined. Shape into small meatballs and set aside.
3 Fry vegetables
Heat a soup pot over a medium-high heat with a drizzle of oil. Once hot, fry the eggplant and shallots with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. 
4 Add and boil
Add the chopped tomatoes, measured waterchicken stock cubedried basil and oreganohoney and black pepper. Bring to a simmer, reduce the heat to low, cover, and stew for 15 min.
5 Add meatballs
Add the chicken meatballs to the soup. Cover and simmer for a final 6-7 min until the meatballs have cooked through.
6 Finish and serve
Finally add the cream to the soup (see pro tip). Mix until fully combined. Check the seasoning. Grate the Parmesan. Divide the soup among bowls. Garnish with the fresh basil leaves and grated Parmesan
Tips for fussy eaters
Pick out some of the meatballs and serve them over pasta, sprinkled with cheese.
Pro tip
Cutting down calories? This soup tastes amazing even without the cream.

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