Chicken Meatball Soup with Risoni

Cook Time 25 minutes

Servings 4

Ingredients

1kg chicken mince
2 large handfuls of fresh breadcrumbs
1 egg
½ cup finely grated Parmesan + extra to serve
2 tbsp dill, finely chopped + extra for garnish
1 tbsp parsley, finely chopped
2L chicken stock
1 bay leaf
1 cup of risoni
1 bunch silverbeet, finely shredded
Salt and pepper

Using good quality pre-made stock makes this dish even simpler!

Method

Place the chicken mince, breadcrumbs, egg, Parmesan, dill, parsley, salt and pepper into a bowl and mix with your hands to combine. Divide the mixture into 12 portions and then roll into balls.

Bring the stock to the boil with a bay leaf and then turn down to a simmer. Add the meatballs and ensure they are completely submerged in the stock. Cook for 6-8 minutes with the lid on before adding the risoni and silverbeet. Cook for a further 5-8 minutes or until the risoni is al dente.

Portion into bowls and garnish with extra dill or parsley and parmesan.