Chicken and Risoni Soup with Herbed Meatballs

 October 18, 2013
Posted by hipcook

I’ve had this recipe in my cooking folder for years now from an old magazine. Its still a beautiful and comforting soul food recipe.

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INGREDIENTS

2.5  litres (10 cups) water

1.6 kg whole chicken, rinsed

1 large (220 g) tomato, halved

2 trimmed celery stalks, halved

1 medium (150 g) brown onion

2 fresh flat leaf parsley stalks

5 black peppercorns

300 g chicken mince

1/2 cup (50 g) packaged breadcrumbs

2 Tbsp finely chopped fresh flat leaf parsley

2 Tbsp grated parmesan cheese

1 egg lightly beaten

1 Tbsp olive oil

3/4 cup risoni

2 Tbsp lemon juice

1/3 cup chopped fresh flat-leaf parsley, extra

DIRECTIONS

Soul food, I have cooking this for years, make sure you refrigerate overnight though, it is really important to develop those flavours.

1 Place the water in a large saucepan with whole chicken, tomato, celery, onion, parsley stalks and peppercorns; bring to the boil. Reduce heat; simmer, covered, for 2 hours.

2 Remove chicken from pan. Strain broth through a muslin-lined sieve or colander into large heatproof bowl; discard solids. Allow broth to cool, cover; refrigerate overnight. When chicken is cool enough to handle, remove and discard the skin and bones. Shred meat coarsely; cover, refrigerate overnight.

3 Combine mince, breadcrumbs, finely chopped parsley, cheese and egg in a medium bowl; roll rounded teaspoons of mixture into balls. Heat oil in in a medium saucepan; cook meatballs, in batches until browned all over skim and discard fat from surface of broth. Return broth to a large saucepan bring to the boil. Reduce neat; simmer,uncovered, for 20 minutes.

4 Add meatballs and pasta; simmer, uncovered, for about 10 minutes or until meatballs are cooked through and pasta is just tender. Add 2 cups of the reserved chicken (keep remaining chicken for another use), add juice and extra parsley to pan; stir soup over medium heat until hot.

 

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