Chicken Polpetti with Broth (meatballs)

Feeds 4

Prep 10 mins

Cooking Time 30 mins

Ingredients

Vegetable Broth

Ingredients

8 cups water

4 heaped tablespoons powdered beef or chicken bone broth (or follow instructions for quantity)

1 onion

1 carrot

1 tomato

1 stalk celery

1 clove garlic

2 stalks fresh thyme leaves

2 tablespoon chopped parsley

Salt to taste

1 tablespoon olive oil

250g Rissoni Pasta

*see below for chicken poletti ingredients

NB we used Nutra Organics Beef Broth found at health food stores.

Chicken Polpetti (Meatballs)

Ingredients

500g chicken mince

2 tablespoons finely diced parsley

1/2 cup grated pecorino cheese

1 teaspoon dried onion

1 /2 teaspoon salt

1/2 teaspoon cracked pepper

3 slices of bread

1/3 cup milk

1 large egg

Chicken Polpetti with Broth

Method

  1. Finely chop the onion, garlic, carrot, celery and thyme leaves.
  2. Boil the kettle with water
  3. Heat a medium size pot with olive oil on medium heat. Add olive oil.
  4. Add diced vegetables (except the tomatoes). Season lightly with salt and sauté for 3 minutes.
  5. Add the bone broth/stock and boiling water along with the diced tomatoes. Cook for a further 10 minutes. Season with salt.
  6. Add the rissoni pasta and chicken meatballs and parsley into the pot and cook for 8-10 minutes. If you prefer more liquid in your soup, add more water/stock.
  7. Serve immediately with fresh grated Parmesan

To make the chicken meatballs

Method

  1. Pour the milk over the bread and allow it to soak up the moisture. Break the bread up until it forms a soft mush.
  2. Add all the remaining ingredients in a large bowl.
  3. Mix to combine everything thoroughly. Using a teaspoon to scoop up the chicken mix and form the balls with your hands.
  4. They will be sticky and won’t form perfect balls.
Chicken Polpetti Soup

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