Jamie Oliver Chicken Balls and Rainbow Broth Recipe
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This Chicken Balls and Rainbow Broth is a nourishing one-pot meal featuring tender herb-infused chicken balls simmered in a colorful vegetable broth. Packed with fresh vegetables, lean protein, and comforting flavors, it is a wholesome family-friendly recipe that’s perfect for busy weeknights or cozy weekend dinners.
Total Time:45 minutes
Yield:6 servings
Ingredients
For the Chicken Balls
500g ground chicken
1 small onion, finely grated
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
50g breadcrumbs
1 large egg
1 teaspoon sea salt
½ teaspoon black pepper
For the Rainbow Broth
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, sliced
2 carrots, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 garlic cloves, minced
1.5 litres chicken stock
2 cups spinach or kale
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Instructions
In a large bowl, combine ground chicken, onion, garlic, parsley, breadcrumbs, egg, salt, and pepper.
Mix gently until just combined.
Shape the mixture into small chicken balls.
Heat olive oil in a large soup pot over medium heat.
Add onion, celery, carrots, and garlic. Cook for 5 minutes until softened.
Stir in bell peppers and cook for another 2 minutes.
Pour in chicken stock and bring to a gentle simmer.
Carefully add the chicken balls to the broth.
Simmer for 15–20 minutes until the chicken balls are fully cooked.
Add spinach or kale during the last 3 minutes of cooking.
Season with salt and pepper to taste.
Sprinkle with fresh parsley and serve warm.
Notes
Avoid overmixing the chicken mixture to keep the chicken balls tender.
Fresh herbs provide the best flavor.
Frozen vegetables can be substituted if needed.
Store leftovers in an airtight container for up to 3 days.
Add a squeeze of lemon juice before serving for extra freshness.
