Ingredients
For the soup:
- 1 500ml carton of Freja Chicken Bone Broth
- 1 tbsp vegetable oil
- 1/2 small white onion sliced
- 75g baby spinach
- 100g cooked giant couscous
For the meatballs:
- 120g minced beef
- 1 small egg
- 1/4 small onion minced
- 1/2 garlic clove minced
- 1 tbsp minced fresh parsley
- 20g panko breadcrumbs
- 8g microplaned parmesan cheese
- 1/8 tsp salt, fresh pepper
- Splash of whole milk
For the salsa verde:
- 1 small handful of basil
- 1 small handful of parsley
- 1 small handful of chives
- Large pinch flaky salt
- Squeeze of fresh lemon juice
- 1 1/2 tbsp extra virgin olive oil
Method
- Blitz all of the ingredients for the salsa verde together and set aside.
- In a bowl add all of the meatballs ingredients except for the meat and milk.
- Slowly incorporate the milk and mix forming a paste. Add the meat and mix then form the meatballs into small teaspoon sized balls. Add a bit of oil to a frying pan on medium high then brown the meatballs for 2 min per side. Set aside.
- In the meantime add the oil to a pot on medium high and the onion sautéing for 1-2 min. Add Freja Chicken Bone Broth, bring to a boil then add the meatballs and simmer on low for 10 min to cook through and let the flavours melt. Stir in the spinach to wilt.
- Plate the couscous in bowls and add the soup on top with a drizzle of the salsa verde and a bit of parmesan cheese.
