Chicken Meatball Soup

Cook time

15 minutes


4 - 6


  • 500g chicken mince
  • 1½ tsp minced garlic
  • ¼ cup parmesan cheese grated, plus extra to serve
  • ⅓ cup parsley, finely chopped
  • Sea salt and freshly cracked pepper
  • 2 Tbs oil
  • 1 leek, sliced
  • 1.5L chicken stock
  • 120g spinach leaves


  • Prep time: 10 minutes
    Cook time: 15 minutes
    Serves: 4-6
  • Step 1 Place chicken, garlic, parmesan, parsley, pinch of salt and pepper in a large bowl and combine.
  • Step 2 Roll tablespoon size balls.
  • Step 3 Select BROWN/SEAR on the Express Crock XL Multi-Cooker and adjust time to 10 minutes, press START/STOP and allow to preheat.
  • Step 4 Add 1 Tbs of oil and brown meatballs, set aside.
  • Step 5 Add remaining oil and leek. Sauté for 3 minutes.
  • Step 6 Add stock. Secure the lid, ensure the steam release valve is in the seal (closed) position, select SOUP, adjust time to 5 minutes and press START/STOP.
  • Step 7 Once the Express Crock Multi-Cooker has finished cooking, allow a natural pressure release time of 1 minute.
  • Step 8 Stir in spinach and serve with parmesan cheese.
  • Step 9 Stir in spinach and serve with parmesan cheese.<.li>
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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