Chicken Meatballs with Risoni

Name: Chicken Meatballs with Risoni
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Australian, Greek
Ingredients: 1 kg chicken mince; 2 handfuls fresh breadcrumbs; 1 egg; 1/2 cup finely grated Parmesan cheese, plus extra to serve; 2 tablespoons fresh dill finely chopped, plus extra for sprinkling; 2 litres Continental Superb Stock Chicken; 1 bay leaf; 1 cup risoni pasta; 1 bunch silverbeet, finely shredded; freshly ground pepper, to taste

This delicious, quick, and easy Chicken Meatball & Risoni recipe is made with Continental Superb Stock and is a winner for the entire family.

15 Mins

Cooking Time
easy

Difficulty
20 Mins

Prep Time
4 People

Serves

1 kg chicken mince
2 handfuls fresh breadcrumbs
1 egg
1/2 cup finely grated Parmesan cheese, plus extra to serve
2 tablespoons fresh dill finely chopped, plus extra for sprinkling
2 litres Continental Superb Stock Chicken
1 bay leaf
1 cup risoni pasta
1 bunch silverbeet, finely shredded
freshly ground pepper, to taste

Place the chicken mince, breadcrumbs, egg, Parmesan, dill, parsley, and pepper into a bowl. Using clean hands, mix to combine. Divide the mixture into 12 portions and then roll into balls.
Place stock and bay leaf into a large saucepan. Bring to the boil, then reduce heat to a simmer. Add the meatballs and ensure they are completely submerged in the stock. Cook for 6 minutes with the lid on. Stir in risoni and silverbeet. Cook for a further 5-8 minutes or until the risoni is al dente and meatballs are cooked through.
Divide among serving bowls. Garnish with extra dill or parsley and parmesan. Recipe by Justine Schofield courtesy of Everyday Gourmet TV.