Minestrone with Chicken Frikkadels

It only takes 2 chicken breasts to change this flavourful vegetable and pasta soup into a substantial meal. A perfect healthy choice for the whole family. This soup will also freeze very well.


Chicken frikkadels – makes 10

  • 2 skinless chicken breast fillets
  • ½ cup (125 ml) fresh breadcrumbs
  • ¼ cup (60 ml) Italian hard cheese, finely grated
  • 1 t (5 ml) Ina Paarman's Chicken Spice
  • 1 large egg
  • cornflour for dusting


  • 2 T (30 ml) olive or canola oil
  • 2 leeks or 1 small onion, sliced
  • 2 large carrots, peeled, halved lengthways and cut into half rings
  • 2 cloves of garlic, thinly sliced
  • 1 t (5 ml) Ina Paarman's Vegetable Spice
  • 6 cups (1 ½ litres) hot water
  • 3 x 25 g Ina Paarman's Liquid Chicken Stock or 2 T (30 ml) Ina Paarman's Chicken Stock Powder
  • 1 cup (250 ml) small pasta rings, bows, or shells
  • 2 large handfuls (± 100 g) of baby spinach or sliced Swiss chard
  • extra grated Italian hard cheese

Cut the chicken breasts into large chunks.

Pulse them in a food processor until coarsely minced.

Add breadcrumbs, cheese, Chicken Spice and egg. Blend until only just mixed.

Roll heaped tablespoonfuls into balls. Roll in a little cornflour. Place in the freezer while measuring and preparing ingredients for the soup. Heat oil in a medium/large size pot. Briefly brown the chicken frikkadels in the oil. Spoon them out and keep on one side.

Add leeks, carrots, garlic and Vegetable Spice and sauté for 1 minute. Add hot water and Chicken Stock. Bring to the boil. Stir in pasta and boil for 8 minutes. Reduce heat and add chicken balls. Cook for 3-5 minutes. Add spinach and cook for 1 minute. Taste for seasoning. Ladle into soup bowls. Serve with crusty bread. Pass around extra Italian cheese at the table.

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