With the changing of seasons and the winter months ahead, these are the times when the right foods are so important. Food is medicine, what we put into our bodies is what we get out. Light, delicious, comforting, and full of nutrients, this Vietnamese chicken meatball soup is your perfect winter go-to medicine. With goodness from coriander, spring onion, chilli and cabbage, this simplistic delicate dish packs a real punch of flavours as it simmers away in organic chicken stock (see our recipe here). This winter is all about flavour and goodness, and this simple recipe delivers both.

Ingredients:

Chicken meatballs
400g Free Range/Organic chicken mince.
Tsp of crushed garlic
Tsp of crushed chilli
A few brunches of coriander


Stock
2 Litres of Organic chicken stock
The rest of the coriander
X2 chilis (deseeded and sliced)
Quarter white cabbage
Spring onion
Salt/pepper

Method:

1) Mix chicken meatball ingredients together and roll into 10-12 balls.

2) Fry meatballs until brown on the outside.

3) Add all stock ingredients and meatballs into one pot

4) Simmer for 30minutes

5) Add noddles, and continue to simmer for 2 mins.

Serve hot, or store ready to eat later in the week.

Tip: To make your trip to the market easier, be sure to take your Kindor organic produce bags to fill with the leeks, onions, carrots and garlic in this recipe.