A hearty winter pork broth with chickpeas

With pork meatballs and stock in your freezer or cupboard, you can throw this together any night you want to surprise unannounced guests.

Ingredients for four

  • Pork meatball mix ingredients
  • 300g minced free range pork
  • ½ cup bread crumbs (if needed use gluten free)
  • 2 cloves garlic crushed
  • 1 egg
  • zest of one lemon
  • freshly cracked black pepper – to taste
  • Western Australian organic lake salt – to taste

Other ingredients

  • 2 litres chicken stock
  • 400g tin of pre-cooked chickpeas, drained
  • 2 cups of carrot diced small
  • 1 cup celery diced small
  • pinch of saffron threads
  • 75ml dry sherry
  • juice of half a lemon
  • ½ cup of Italian parsley leaves
  • 1 teaspoon thyme leaves
  • Western Australian organic lake salt – to taste


  1. Make your meatball mix by thoroughly mixing the ingredients then rolling it into small meatballs. Place them into the fridge or freezer until needed.
  2. Next bring two litres of chicken stock to a boil, then add the carrot, celery, chickpeas, sherry, saffron, thyme and lemon zest. As soon as it comes back to the boil, lower the heat to a simmer and cook for 10 minutes.
  3. Next add your meatballs and cook at a strong simmer till cooked through (approximately 10 minutes).
  4. Then add half the parsley to the broth and serve in bowls with some of the fresh parsley on top.

Happy Winter!

Vince is the proprietor of Mondos Butchers located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am – 5.30pm Saturday 9am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au.