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Spicy chicken soup with meatballs
Prepare
- Get all the ingredients ready.
- Put the chicken soup in a pan and add the finely chopped onion, mushrooms, sweet pepper and garlic. Bring to the boil.
- Add the mini meatballs to the soup and bring the soup to a simmer. Leave to simmer for 5 minutes.
- Add the tomato, cauliflower, broccoli, spring onion and parsley. Bring the soup back up to a simmer and add salt and pepper to taste and half a teaspoon of sambal.
Serving tip: serve with French bread and herb butter or with a bake-off baguette filled with onion, cheese and curry powder.
Ingredients
- 1 tin of chicken soup 800 ml
- 1 finely chopped onion
- 100 gram mushrooms, chopped
- 1 pointed sweet red pepper chopped