Chicken bone broth soup with Persian meatballs and spinach


chicken bone broth soup with persian chicken balls and spinach (1).jpg


Serves 4


Chicken bone broth

 800g chicken wings

3000ml water

110g or 1 brown onion

60g or 1 carrot, sliced

35g or ½ cup button mushroom, sliced


Persian chicken meatballs

 80g chickpea flour (besan)

600g chicken mince

51g or 3 egg yolks

7.5g or ½ small bunch fresh dill

2.5g or ½ bunch fresh parsley

5g or ½ bunch fresh coriander

20ml or 1 tablespoon lemon juice

10ml or 2 teaspoons Lime juice


To serve

 140g or 1 ½ cups baby spinach

250g chickpeas or 1 cup, cooked *use canned low sodium

260g or 4 eggs, boiled 6 minutes then into ice water

6g or 2 cloves garlic, minced

5g or 1 teaspoon cardamom, ground

5g or 1 teaspoon sumac spice

5g or 1 teaspoon turmeric fresh, minced

20ml or 1 tablespoon coconut oil

2.5g or 1 teaspoon sea salt

2.5g or 1 teaspoon black pepper, ground



1.     Preheat oven to 220 degrees.

2.     To make the chicken stock: Line 2 baking trays with grease proof paper and place chicken wings in a tray. Then add vegetables in another baking tray and bake for 40 minutes or until golden.

3.     Once cooked, remove and place 1 litre of water in each tray then transfer into a large pot and just cover with water, bring to the boil then reduce to simmer for 24 hours.

4.     Remove vegetables and the chicken, then strain through a cheese cloth.

5.     To make the Persian chicken balls: Preheat oven to 180c. Place the chickpea flour and chicken mince in a large stainless steel bowl, then add the egg yolk, dill, parsley, coriander, lemon and lime juice. Combine adding a little water if needed to bind together.

6.     Roll into 30g balls, place into a baking tray lined with grease proof paper and bake for 12 minutes or until cooked. Set aside.

7.     Mix the strained stock with the minced garlic, sumac, cardamom, coconut oil, sea salt, pepper and chickpeas. Separate into 4 bowls then add chicken balls and fresh spinach to serve.