Eye Ball Soup

Directions

1Mix mince, sage, thyme, garlic, egg and bread crumbs in a bowl until well combined. As chicken mince can be sticky I recommend that you use wet or floured hands when making meatballs. Take around 1 tablespoon of mixture and form into ball, place on a tray. Continue until all mixture is used, this made 22 meatballs. Take a slice of black olive and gently press into each ball. Refrigerate for at least 2 hours to set or freeze for 15 minutes. Pour soup into sc then carefully place each eye ball into soup. Cook on low 3 hours or until cooked. This was cooked in a 5.5L cookwell

2Serve with a crusty bone (bread roll) or on a bed of intestines (spaghetti).