Mix together the mince, egg, breadcrumbs, cheese, basil, parsley and spring onions; shape into 2cm balls.
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. - 04 May 2010