Jerk chicken meatball soup

There's nothing better than a steaming bowl of soup on a cold winters night. This warming Caribbean-inspired soup combines seasonal sweet potato, a spicy chicken broth and crispy jerk chicken meatballs fried up in Azalea Grapeseed Oil.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 500 grams chicken mince
  • 3 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • 1/2 habanero chilli, finely chopped
  • 3 sprigs thyme, leaves picked
  • 2 tablespoons mild curry powder
  • 1 tablespoon ground allspice
  • 1/2 cup plain flour
  • 250 millilitres Azalea Grapeseed Oil
  • 1 cup cous cous
  • 2 bay leaves
  • 1 litre chicken stock
  • 200 millilitres coconut milk
  • 1 medium sweet potato, cut into 0.5cm slices
  • Sea salt
  • Lime wedges, sliced chilli and sliced spring onions, to serve


  • 1
    Combine mince, garlic, ginger, chopped chilli, thyme, curry powder and allspice.
  • 2
    Mix well then divide into balls, about a tablespoon in size. Roll balls in flour.
  • 3
    Add grapeseed oil to a large frypan and heat over medium-high heat.
  • 4
    Add meatballs (you may need to cook these in two batches) and fry 5-6 mins, turning, until golden and cooked through. Set aside.
  • 5
    Add 375ml water to a small saucepan, add bay leaves then bring to the boil.
  • 6
    Add cous cous, turn off the heat and allow to sit for 5 mins to cook. Remove bay leaves, fluff the cooked cous cous with a fork.
  • 7
    To a medium saucepan add chicken stock, coconut milk and sweet potato. Bring to the boil then reduce heat to medium and boil until sweet potato is just cooked through.
  • 8
    To serve, divide cous cous between 4 bowls. Divide meatballs between 4 bowls. Spoon over the soup mixture and sweet potato then squeeze over lime juice and serve with sliced chilli and spring onions.

More From Women's Weekly Food