Allergy free chicken meatball minestrone recipe

I used quinoa flakes for this batch.

Ingredients

• 500g chicken mince
• ½ cup fresh corn flake crumbs (strong corn flavour) or quinoa flakes (slightly nutty flavour)
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• Salt and freshly ground black pepper
• 1 tbs olive oil
• 1-2 celery sticks, trimmed, finely chopped
• 1 large carrot, peeled, finely chopped
• 1 x 400g can chopped tomatoes
• 2 cups chicken stock made from a Massel ultracube
• 2 tbs coarsely chopped fresh continental parsley

Method

• Combine the mince, corn flake crumbs or quinoa, half the onion and half the garlic in a medium bowl.
• Season with salt and pepper.
• Roll 1 tablespoonful of the mince mixture into a ball and place on a plate.
• Repeat with the remaining mince mixture.
• Heat half the oil in a large frying pan over high heat.
• Add the meatballs and cook, turning occasionally, for 5 minutes or until brown all over.
• Remove from the heat once brown.
• Heat the remaining oil in a saucepan over medium heat.
• Add the celery, carrot and remaining onion and garlic and cook, stirring, for 5 minutes or until onion softens.
• Add the tomato and stock and bring to the boil.
• Reduce the heat to low and simmer, covered, for 10 minutes or until vegetables are tender.
• Add the meatballs and simmer, uncovered, for 3 minutes or until heated through.
• Remove from the heat.
• Taste and season with salt and pepper.
• Sprinkle with parsley when serving.

Note

• Additional ingredients: beans, legumes, chopped tomato, diced potato, small Orgran corn or rice noodles (may need to be broken up).