Chicken and Risoni Soup with Herbed Meatballs
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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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
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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