30grams of porcini mushrooms soaked in 2 tbs of boiling water
150 grams of crushed vermicelli bean thread noodles
120 grams of frozen peas
3 eggs
1 lemon, juiced
Instructions
Add the evenly sliced leek, celery and carrots to the olive oil to a large saucepan and gently heat through until sizzling.
Pour in the chicken stock and half the water and add the onion, bay leaves and parsley.
Simmer gently to allow the flavours to permeate for 10-15 minutes.
Meanwhile add a small splash of olive oil to a small pan and fry the garlic for two minutes. Add the drained porcini and thyme and cook for a further two minutes.
In a separate bowl mix together your chicken mince, bread crumbs, rind of one lemon, parmesan, porcini mixture, salt, pepper and 1 egg. Mix together thoroughly and form small meat balls using your hands.
Turn the heat up on your soup and add the meatballs one at a time, being careful not to overfill the pot. Cook on a high heat until the meatballs are all cooked through. This will take around ten minutes depending on your pot size. Remove a chicken ball and break in half to check they are cooked through.
At this stage you can remove your bay leaves and any large pieces of onion.
Add the frozen peas and the crushed noodles to the pot and cook a further 5 minutes.
Whisk together the remaining two eggs, with the juice of one lemon and add to the soup. Bring soup back almost to the boil and then serve.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/05/14/chicken-noodle-soup-recipe-with-meatballs/