CHICKEN MEATBALLS NOODLE SOUP (398 cals)

INGREDIENTS

(SERVES 4)

• 1 large spoon of real chicken stock + 500ml water

• 2 chicken drumsticks

• 1 brown onion

• 80g of shredded carrot

• 80g shredded zucchini

• 1 tin Mutti tomato’s

• 500g chicken breast mince

• 1 tsp garlic and onion powder + 1 tbsp parsley

• 2 rolls pandaroo thin egg noodles (woolworths)

DIRECTIONS

1. Boil chicken drumsticks in water and stock for 15 mins, remove froth at top of water and add spinach, half of the zucchini, carrots, tin tomato and onion - let it boil while you make meatballs.

2. Put mince in a bowl and grate some carrot and zucchini, add onion and garlic powder and parsley.

3. Add salt, mix together well ands then make small meatballs and put into soup - cook for 45 minutes.

4. Cook noodles separately and then add to soup once ready.

---

CALS: 398 P: 40.5g, F: 11.9g, C: 31.9g