Chicken and Pasta Soup

80gm breadcrumbs
150gm chicken mince
pinch nutmeg
3 sprigs thyme
8 sprigs of flat leaf parsely chopped
1 egg
salt and pepper
100 ml olive oil
2 brown onions chopped
8 cloves garclic chopped
2 stalks celery chopped
1/4 savoy cabage shredded
200gm pasta
8 cups chicken stock
25gm parmesan grated
squeeze of lemon to serve.

place breadcrumbs, mince, nutmeg, thyme, half the parsely, egg, salt and pepper in food processor. Process until it forms a smooth paste. Shape mixture into small balls, about the size of a 10c piece and set aside.

Heat olive oil in a large pan over low heat. Add onion, garlic, celery and a pinch of salt and cook gently for 15 mins. Add cabbage, pasta and stock, bring to the boil and simmer 4 mins. Place chicken balls into soup and simmer for 10 mins.

Serve soup topped with remaining parsley, parmesan and a squeeze of lemon.

Karen Martini - Where the Heart is Cookbook