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Chicken and herb meatball soup

Serves   4
Prep time: 20 mins
Cooking time: 30 mins

Packed with natural wheat bran fibre, adding a little All-Bran® to your favourite recipes is an easy way to help get the fibre you need, deliciously. Just one tablespoon of All-Bran® Original provides 7% of your daily fibre needs. With these recipes you’ll see just how versatile this simple breakfast cereal can be.

*One 45g serve of All-Bran® Original provides 42% of your daily fibre needs.
© 2017 Kellogg Company. ® Registered trade marks Kellogg (Aust) Pty Ltd authorised user.





  • 60g (3/4 cup) All-Bran® Original
  • 350g 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
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled, diced
  • 1 stick celery, diced
  • 1.5 litres (6 cups) salt reduced chicken stock
  • 65g (1/3 cup) long grain rice
  • 200g (1 cup) fresh or frozen corn kernels
  • 150g green beans, trimmed, sliced into 2cm pieces
  • Finely grated lemon zest, to garnish


  1. 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, 1 clove of 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.
  2. 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.
  3. Add the remaining garlic, cook for 1 minute more. Add stock, bring to the boil. Add rice, simmer for 10 minutes or until almost tender.
  4. Add the 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.