Chicken meatball and vegie soup
Sausage, chicken, raw
300 g, (4 thin)
1 small, finely chopped
2 individual, (sticks) trimmed, thinly sliced
2 medium, peeled, cut into small batons
2 clove(s), crushed
4 cup(s), (1L)
110 g, risoni
2 medium, quartered lengthways, thinly sliced
250 g, trimmed, cut into 4cm lengths
Grated parmesan cheese
¼ cup(s), (20g)
¼ cup(s), leaves
- Squeeze sausage meat from casings and roll into 16 small meatballs. Lightly spray a large saucepan with oil and heat over medium-high heat. Add onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until softened.
- Add stock, 2 cups (500ml) cold water and meatballs and bring to the boil. Add risoni. Reduce heat to low and simmer for 5 minutes. Add zucchini and beans and simmer for 5 minutes or until meatballs are cooked through and risoni is tender.
- Serve soup sprinkled with parmesan and basil.