• 1/2 cup coriander leaves, plus extra  leaves to serve
  • 500 g chicken mince
  • 1 egg white
  • 5 garlic cloves, finely grated
  • 2 onions, peeled and finely chopped
  • 2 tbsp. olive oil, plus extra for frying
  • 800g crushed tomatoes
  • 1 L (4 cups) chicken stock
  • Finely grated and shaved Parmesan, to serve


  1. To make the meatballs, grind coriander leaves in a food processor until finely chopped. Add chicken, egg white, half the grated garlic and half the onion, and pulse until just combined. Leave mixture in bowl and chill until required.
  2. Heat oil in a pan. With wet hands, roll tablespoon-sized balls of chicken mixture into meatballs and shallow fry it.
  3. Take out excess oil and add remaining garlic and onion in the same saucepan over high heat and cook, stirring, for 2 minutes or until onion begins to soften. Stir through tomatoes and stock, and remove from heat. Using a stick blender, whiz tomato mixture until smooth. Return pan to high heat. Add meatballs to soup. With soup at a simmer, swirl pan, then cover and cook, carefully stirring twice, for 8 minutes or until meatballs are cooked through.
  4. Divide soup among bowls, scatter with Parmesan, parsley leaves and serve.

NOTE: Vegetarians can easily replace meatballs with paneer balls and chicken stock with vegetable stock.

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