CHICKEN GNOCCHI SOUP
By Christine Capendale Serves: 4
INGREDIENTS
To make the shredded chicken:
• 300g chicken breasts
• a little paprika
• lemon juice
• olive oil
• chopped herbs
• salt & pepper, to taste
To make the gnocchi soup:
• 15ml olive oil
• 2 shallots, chopped
• 2 garlic cloves, crushed
• 30g butter
• 80g sun-dried tomatoes, drained & chopped
• zest of 1 lemon
• 15ml tomato sofrito
• 5ml paprika
• 10ml dried oregano
• 2 bay leaves
• 45ml flour
• 1L chicken stock
• 250ml cream
• 250g potato gnocchi( storebought)
• 30g butter
• salt & pepper, to taste
• 15ml lemon juice
• 100g baby spinach
To serve:
• fresh basil leaves
• Parmesan, shaved
METHOD
1. To make the shredded chicken, marinate the 300g chicken fillets in a little paprika, lemon juice, olive oil and chopped herbs in a ziplock bag.
2. Place on a lined baking tray and bake at 180 ° C for about 25 minutes. Season with salt and pepper, cool slightly, then shred using two forks.
3. Then, start on your soup by sauteing the shallots and garlic in olive oil over low heat.
4. Add the butter, sun-dried tomatoes, lemon zest, tomato sofrito, paprika, oregano, bay leaves and flour and stir over very low heat.
5. Slowly add the stock and cream, stirring well until smooth with no lumps. Allow to simmer, then taste and adjust the seasoning.
6. To cook the gnocchi, place it in a flat bowl and pour boiling water over it. Allow to stand for a few minutes, then drain. Heat the butter in a non-stick pan and cook the gnocchi until slightly caramelised. Season.
7. Add the lemon juice, gnocchi, spinach and chicken to the soup and heat through.
8. Serve with fresh basil leaves and Parmesan shavings.
ITALIAN- STYLE MEATBALL SOUP
By SA Pork
Serves: 4
INGREDIENTS
• ½ cup panko breadcrumbs
• ½ cup Parmesan, grated
For the meatballs:
• 500g pork sausages
• 500g pork mince
• salt & pepper, to taste
For the soup:
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1 pack celery, finely sliced
• 4 garlic cloves, finely chopped
• 2 teaspoons red chilli flakes
• 1 tablespoon Italian herbs
• 1 can tomato purée
• 1 can chopped tomatoes
• 1.5L chicken stock
• 250g pasta of choice
• 100ml cream
• 3 sprigs fresh oregano, chopped
• salt & pepper, to taste
To serve:
• small handful of fresh basil, chopped
METHOD
1. Preheat the oven to 200 ° C.
2. Combine the panko breadcrumbs and parmesan cheese in a bowl. Line a baking tray with baking paper and spread the crumb mixture out to form a large, even disk. Bake for 10 minutes or until golden brown. Set aside.
3. Remove the casing from the pork sausages and add to a mixing bowl along with the pork mince. Mix well and form into meatballs. Season with salt and pepper.
4. Heat a large frying pan with two tablespoons of olive oil and fry the meatballs until browned on all sides. Set aside.
5. In a large pot over medium heat, add remaining olive oil, onion, and celery. Cook for eight minutes or until the onion starts to brown.
6. Add the garlic, red chilli flakes and Italian herbs and cook for 1 – 2 minutes. Pour in the tomato purée and chopped tomatoes and cook for five minutes. 7. Pour in the chicken stock and bring to a simmer. Add the pasta and cook according to packet instructions, stirring frequently to prevent it from sticking.
8. With two minutes remaining on the pasta, add the cream and simmer for two minutes. Stir in the oregano and season with salt and pepper.
9. Ladle the soup into bowls, top with the meatballs, freshly chopped basil, shards of the panko, and parmesan crisp.
JULY 2026 / INBOUND SA 107