2 sticks celery, finely diced
2 carrots, finely diced
1 red onion, finely diced
1 leek, finely diced
4 cloves garlic, finely diced
2 tbsp ginger, minced
1 bunch parsley, finely chopped
1 zucchini, finely diced
1.5L warm chicken broth (preferably homemade)
2 chicken Maryland, cooked
Salt and pepper
200g chicken mince
½ cup fresh breadcrumbs
½ bunch chives, finely chopped
½ bunch parsley, finely chopped
½ bunch dill, finely chopped
500g baby spinach
Zest and juice of 1 lemon
2 spring onions, green parts only, finely chopped
2 tbsp grated parmesan
In a large pot, add the butter and the celery, carrot, onion, leek and garlic. Cook over a low-medium heat until the butter has melted and the vegetables have softened. Season well with salt. Add the ginger, parsley and zucchini and cook for a further 3 minutes.
Add the chicken broth to the pot and bring up to the boil. Shred the meat from the chicken Maryland and add that to the pot as well, then reduce to a simmer. Season generously with salt and pepper to taste.
To make the meatballs, put all ingredients in a bowl and mix well until combined. Roll into small balls and drop into the simmering pot of soup. Simmer for 10 minutes or until the chicken is cooked through, then stir through the spinach, lemon zest and juice.
In a small bowl, whisk together the egg, spring onion greens and parmesan. Pour into the soup, stir quickly then turn off the heat. Divide soup into bowls and serve immediately.