Pic of Chicken meatball broth

Chicken meatball broth

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Soups & stews

Chicken meatball broth

Serves 4 30 min
It doesn't leave you feeling bloated so is a good standby for summer months. In the UK, harissa paste is almost invariably red hot. I'm not an authority, but a more herby, less fiery version is much more useful in the kitchen. You can make this by mixing a tablespoon of bought paste with half a teaspoon each of lightly toasted cumin and caraway seeds and dried mint and a tablespoon each of fresh coriander and Italian parsley. Grind up the spices in a mortar and pestle and mix in everything else.


for the meatballs

  • 1 chicken breast fillet, very finely chopped or minced
  • 1 tbsp ground almonds
  • 1 tbsp parsley, chopped
  • 1 egg, beaten
  • 3 tbsp breadcrumbs
  • ¼ tsp dried mint
  • 1 spring onion, finely chopped

for the broth

  • 1¼ litres clear chicken stock
  • 1 heaped tsp harissa paste, more if you like
  • zest and juice of 1 lemon
  • salt and pepper
  • chopped fresh herbs, e.g. flat leaf parsley, chives, coriander or mint, to serve


Prep time: 10 min
Cooking time: 20 min

Make the meatballs

  • Step 1

    by mixing all the ingredients and forming it into very small balls.

Make the broth

  • Step 1

    Heat the stock, stir in the harissa paste and add the lemon zest and juice.
  • Step 2

    Simmer for 10 minutes, add the meatballs and cook gently for another 10 minutes. Garnish with chopped herbs of your choice.

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