Chicken, Meatball & Risoni Soup Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 25MINS
500g chicken mince
cup bread crumbs
1 egg
2 tsp fresh tarragon, chopped
Salt and pepper
4 tbs olive oil
1 onion, finely diced
1 carrot, peeled, diced
3 garlic cloves, crushed
cup risoni
1L (4 cups) Campbells Real Stock- Chicken
50g baby spinach
STEP 1 In a mixing bowl combine chicken mince, breadcrumbs, egg, tarragon, season with salt and pepper. Mix until well combined. Divide mince mixture into small meatballs, set aside.
STEP 2 Heat 2 tbs of oil in a large saucepan over medium heat, cook meatballs in batches for 5 minutes or until golden brown. Remove and set aside.
STEP 3 Reheat the saucepan with 2 tbs of olive oil, add onion and carrot, cook for 2 minutes, add garlic and cook for a further 1 minute, then add risoni, stir until combined, add Campbells Real Stock, bring to the boil. Reduce heat and simmer for 10 minutes or until risoni is al dente.
STEP 4 Return meatballs and add spinach to the soup, simmer for 2 minutes. Season to taste. Serve with grated parmesan, if desired.
