Ingredients
- 100 g chicken breast mince
- 1/2 onion, small, sliced thinly
- 1 small broccoli head, chopped (approx 1 cup)
- 1 cup chopped kale
- 1/2 tsp. seaweed salt
- 1 small garlic clove, chopped
- 500 mL organic chicken stock
- 1 tsp. parsley, chopped
Instructions
- Prepare the meatballs by adding the salt, parsley and garlic to the chicken mince, mix together with a spoon until well combined, roll into balls, then set aside
- Heat the chicken stock in a small pot on med-high heat
- Add the onion and the broccoli and cook for approx 2 minutes
- Add the kale and the meatballs and cook for a further 2-3 minutes or until the chicken meatballs have turned white all over and are cooked through.
