Eye Ball Soup

Submitted by Karen Stuckings

Eye Ball Soup

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Serving: 4
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes


  • 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


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

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