This is my variation of a standard recipe. I like fresh basil and a little bit of lemon rind, so those are basically my only changes. This is a quick and easy soup with flavours that impress all.
Ready in
25 minutes
Saved as a favourite by 8 cook(s)
Ingredients
Serves: 6
250g extra-lean beef mince
1 egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons grated fresh basil leaves
1 tablespoon chopped continental flatleaf parsley
2 spring onions, sliced
1 1/2 litres chicken stock
2 cups finely sliced chicory leaves (spinach may be substituted)
rind of 1 lemon, grated
1/2 cup (85g) risoni (rice-shaped pasta), uncooked
Mix together the mince, egg, breadcrumbs, cheese, basil, parsley and spring onions; shape into 2cm balls.
2.
Pour stock into a large saucepan over high heat. When boiling, drop in meatballs. Stir in chicory leaves (or spinach), lemon rind and risoni. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until risoni is tender, stirring frequently. Serve sprinkled with cheese.
Used different ingredients.
The pic shows carrot but the ingredients don't mention it. I grated 2 into the soup plus added a little parmesan to the cooking soup. I added a tiny bit of water to the bread crumbs so the ball's were soft & tender. Need to be careful not to use too much salt.