Tomato and Zucchini Soup with Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Meatballs:
  • 500 grams chicken mince (organic preferably)
  • 2 cloves garlic, crushed
  • 2 heaped tablespoons fruit chutney
  • 1-2 tablespoons tamari
  • ½ cup oats (or more as necessary)
  • Soup:
  • 1 large brown onion
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 medium zucchinis, diced
  • 800 grams tinned crushed tomatoes
  • 3 cups chicken stock (or a little more if you like your soup a bit 'thinner')
  • pepper
  • fresh basil or parsley, optional
  1. Start by making the meatballs:
  2. Heat the oven to 180 degrees and line a baking tray with greaseproof paper.
  3. In a large bowl combine chicken mince, garlic, chutney, tamari and oats and mix together well.
  4. Using a dessert spoon, roll small amounts of mix (walnut size) into balls and place on prepared tray.
  5. Bake for 15 minutes.
  6. For the soup:
  7. Heat a pot over medium heat. When hot add the onion and oil and saute for 4-5 minutes, until the onion softens and starts to brown.
  8. Add garlic and zucchinis and cook for 2-3 minutes before adding the tomatoes and chicken stock.
  9. Bring to the boil, then turn the heat down to simmer for 5-8 minutes, with a lid partly covering the pot.
  10. If you like you can puree, or partly puree (which is what I did, I just blended it a bit and left some chunks of zucchini) using a stick blender or your food processor.
  11. Taste and adjust if necessary.
  12. To serve, ladle soup into bowls and add as many meatballs as you like - don't forget to share if you have to! (we like about 4-6 each).
  13. Garnish with herbs if using and serve with some delicious crusty bread.
  14. Use leftover balls in sandwiches, stir fries or they can be frozen!
Recipe by Healthy Home Cafe at