food for thought

by michelle

chicken meatball and risoni soup

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A chicken noodle soup fragrant with rosemary and lemon.


To make the meatballs combine 500g (17 oz) of chicken mince with 1 crushed clove of garlic, the finely grated zest of ½ a lemon, 1 teaspoon of finely diced fresh rosemary, 2-3 tablespoons of breadcrumbs and salt and freshly ground black pepper to taste. Form into walnut-sized balls and set aside. For the soup gently fry 1 finely diced onion, 1 finely diced stick of celery and 1 carrot chopped into larger pieces in a little olive oil until the onions become translucent. Add ½ a cup of white wine and allow it to boil away. Add the meatballs, pushing aside the onion mixture, and move them about until they are sealed on all sides. Add 1½ litres (3 pints) of chicken stock, the juice of 1 lemon and ¾ of a cup of uncooked Risoni (rice-shaped pasta). Season to taste with salt and ground white pepper and allow to simmer for 10 minutes until the meatballs and Risoni are cooked. To serve, place a handful of baby spinach leaves and some fresh parsley into each bowl before ladling in the soup.


Written by michelle picker

August 21, 2014 at 5:24 am

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