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Chicken & herb meatball soup

Chicken & herb meatball soup

Low Gi Recipe Logo

20 minutes
30 minutes


  • 60 g All-Bran® Original
  • 350 g Lean chicken breast mince
  • 2 Garlic cloves, crushed
  • 2 tbsp Finely chopped flat-leaf parsley, plus extra to garnish
  • 1 tbsp Finely chopped basil
  • 1 Egg (assumed medium)
  • 2 tsp Olive oil
  • 1 Onion, finely chopped (assumed medium)
  • 1 Carrot, peeled, diced
  • 1 Stick celery, diced (assumed medium)
  • 1.5 litres Salt reduced chicken stock
  • 65 g Low Gi rice
  • 200 g Fresh corn kernels
  • 150 g Green beans, trimmed, sliced into 1cm rounds
  • Finely grated lemon zest, to garnish


  • To make the meatballs, place All-Bran® Original in a food processor and process until coarse crumbs. Place the All-Bran®Original, the chicken mince, half the garlic, the parsley, basil and egg in a large bowl. Using clean hands, mix all ingredients until well combined. Using slightly wet hands, take heaped teaspoons of the mixture and roll into balls. Set aside.
  • Heat the oil in a large saucepan over a medium heat. Cook the onion, carrot and celery, stirring occasionally, for 5 minutes or until soft. Add garlic, cook for 1 minute more. Add sock, bring to the boil. Add rice, simmer for 10 minutes or until almost tender.
  • Add corn and beans, simmer for 2 minutes. Reduce the heat to low, add the meatballs in batches and simmer gently for 3-4 minutes or until just cooked through and they float on the surface.
  • Serve garnished with extra chopped parsley and grated lemon zest.


Energy per serve: 1,391kJ
Gi estimation: 45 (Low), GL estimation: 15
Recipe and image supplied by Kellogg’s® Australia. For more recipes go to www.all-bran.com.au


Nutritional information (per serve)
Calories: 332kcal | Carbohydrates: 33.6g | Protein: 28.4g | Fat: 7.5g | Saturated Fat: 1.7g | Sodium: 1834mg | Sugar: 7.1g
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