I think it is the coldest winter I can remember in Western Australia.  In fact the whole of Australia has been copping an icy blast from the Antarctic.  Sunday morning and off we go with Angus, the Golden Retriever for a walk.  It is certainly crisp by Australian weather standards but the sun bathes us intermittently in warmth.

We walk along the Leschenault Estuary.  The black swans look like large black eggs bobbing on the surface of the water with their necks below the surface foraging for food.   A sea eagle sits atop a tree at the estuary’s edge scanning the water for his next prey.  As we make our way back past the paddocks, the kangaroos lift their heads  to see who is disturbing their slumber – no problem, it’s only Angus, the Golden Retriever.

The walk and the cold air has certainly worked up an appetite and something warm and comforting is in order for lunch.  Yes, a nice chicken soup but with a bit of a twist:

Chicken Meatball & Lemon Soup

500g Chicken Mince

3 Eggs

1 tbspn finely chopped Oregano (or use smaller quantity of dried)

1 tbspn finely chopped Italian Parsley

2 Spring Onions, finely sliced

50g Dried Breadcrumbs

1 tbspn Olive Oil

1 Onion, finely chopped

1ltr Chicken Stock (salt reduced)

75gm Spaghetti broken into 5cm lengths

80ml Lemon Juice

Lemon Wedges and Italian Parsley leaves to serve

Whisk one egg in a large bowl and add the chicken mince, oregano, parsley, spring onions and breadcrumbs.  Season with salt and pepper and mix well to combine.  Roll tablespoons of the mixture into balls and place on a plate.

Heat half the olive oil in a frying pan and cook the meatballs over medium heat until browned all over.   Transfer them to a clean plate.

Heat the remaining oil in a large saucepan and add the onion and cook, stirring until softened and translucent and then pour in the stock.

Add the meatballs and spaghetti and bring to the boil and then reduce the heat to low and cook, covered, for about 10 minutes or until the spaghetti is al dente and the meatballs are cooked through.

In a medium bowl, whisk the remaining two eggs with the lemon juice and then whisk one cup of the hot soup stock into this egg mixture.  Then gently stir the egg mixture into the soup in the saucepan until combined.  Stir over a low heat until the soup slightly thickens and then remove from the heat.

Divide amongst serving bowls (this quantity will serve 4) and serve scattered with parsley leaves and a wedge of lemon to squeeze over the top.

This soup has the most wonderful silky, smooth texture and is completely satisfying without being heavy.  Perfect for lunch on a cold winters day.