Eye Ball Soup

Eye Ball Soup


October 27, 2015

  • Prep: 20 mins
  • Cook: 3 hrs
  • Yields: 4


500 grams chicken mince

1/4 teaspoon ground sage (you only want a small amount as it is strong)

1 teaspoon dried thyme

½ teaspoon crushed garlic (more or less to taste)

1 beaten egg

1/3 cup fresh bread crumbs

Sliced black olives

1 litre tomato soup of your choice


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).

Submitted by Karen Stuckings


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