Lemony chicken meatball soup with chickpeas and thyme

1.For the meatballs, run the chicken meat through a food processor until minced, but not a paste. Transfer to a bowl and mix all the remaining meatball ingredients together. Roll into 12-16 balls. Refrigerate for half an hour.

2.For the soup, sauté the carrot and celery in the oil in a large saucepan. Add the stock and simmer until the vegetables are al dente – about 5-7 minutes. Add the thyme, lemon zest, salt and pepper.

3.Bring the stock to the boil and add the chicken meatballs. Simmer until the chicken meatballs float to the surface and are cooked through. With a slotted spoon, remove the meatballs to serving bowls. Add the chickpeas to the stock and simmer to heat through – about 1-2 minutes. Gently stir in the lemon juice. Taste and season with more salt and pepper to taste.

4.Ladle the liquid and beans over the meatballs, then scatter with parsley to serve.