In a bowl combine the chicken mince, half the Italian seasoning, half the garlic, parsley, cottage cheese, breadcrumb, salt, pepper to liking. Roll into approx. 12 large golf-ball size pieces, placing onto a tray. Refrigerate for 10 minutes or overnight.
Tuscan Chicken Meatball & Veggie Soup by Chef Tom Walton
It may surprise you to know that cottage cheese is the secret ingredient in these Tuscan Chicken Meatballs, adding a hit of protein and helping make them deliciously light. Paired with a nourishing, brothy veggie soup, and extra cottage cheese to stir through, this is the ultimate comfort food; perfect to make ahead and enjoy throughout the week.
4
Method
1.
2.
Brown the meatballs in a little olive oil in a hot frying pan. Transfer to a plate and deglaze the pan with a little water. Keeping this to add to the soup.
3.
Place a large, deep frying-pan over a medium/high heat and add the olive oil, diced veggies, garlic and a good pinch of salt. Cook stirring often for 3 minutes then add the rosemary, and cavolo nero.
4.
Cook to wilt then add the tomatoes, stock and beans. Bring to a simmer, season to taste then add the meatballs, cover and simmer for 10 minutes. Serve the soup with extra cottage cheese spooned over and a little parmesan if desired.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
500g chicken mince
3 tbsp Italian seasoning
5 clove garlic, finely chopped
1/4 cup chopped flat-leaf parsley
1/3 cup Brancourts Cottage Cheese + 1 cup to serve
1/3 cup panko breadcrumbs
Salt, pepper
1 brown onion, diced
2 carrots, diced
2 stalk celery, diced
1 sprig rosemary
1/2 bunch Cavolo Nero, finely sliced
400g tin diced tomato
1L chicken stock
1 x 400g tin cannellini beans, drained
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