Meatball and risoni soup with gremolata

Meatball and risoni soup with gremolata


Warm your hands around a mug of hearty soup packed with fennel flavours and garlicky goodness.

The ingredient of Meatball and risoni soup with gremolata

  1. 1 tablespoon olive oil
  2. 1 small fennel bulb, trimmed, finely chopped
  3. 1 carrot, peeled, finely chopped
  4. 1 brown onion, finely chopped
  5. 1.5L (6 cups) Massel chicken style liquid stock
  6. 3 garlic cloves
  7. 500g chicken mince
  8. 1 teaspoon ground fennel
  9. 1/4 teaspoon white pepper
  10. 2 lemons, rind finely grated
  11. 150g (2/3 cup) dried risoni pasta
  12. 60g baby spinach leaves
  13. 1 cup chopped fresh continental parsley
  14. 70g (1 cup) finely grated parmesan

The instruction how to make Meatball and risoni soup with gremolata

  1. Heat oil in a saucepan over low heat. Cook chopped fennel, carrot and onion, covered, stirring occasionally, for 3-4 minutes or until soft. Stir in the stock. Simmer, covered, for 10 minutes.
  2. Meanwhile, finely chop 1 garlic clove and crush 2 cloves. Combine mince, crushed garlic, ground fennel, pepper and half the lemon rind in a bowl.
  3. Stir the risoni into the stock mixture. Drop in teaspoonfuls of the mince mixture. Cook, uncovered, for 12-15 minutes or until cooked through and the risoni is al dente. Stir in the spinach for 1 minute.
  4. Combine chopped garlic, parsley, parmesan and remaining lemon rind in a bowl. Serve with soup.

Nutritions of Meatball and risoni soup with gremolata

calories: 354.915 calories
calories: 16 grams fat
calories: 5.5 grams saturated fat
calories: 26 grams carbohydrates
calories: 28 grams protein
calories: NutritionInformation

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