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Chorizo and chicken meatball minestrone
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Flavorful chicken meatball minestrone enhanced with chorizo sausage.
Ingredients:
  • 18.20 gm olive oil
  • 2 chorizo sausage, finely chopped
  • 1 small fennel bulb, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 green zucchini, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.5L (6 cups) chicken style liquid stock
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 500g chicken mince
  • 1 tsp ground fennel
  • 2 tsp finely grated lemon rind
  • 150g (2/3 cup) dried risoni pasta
  • 60g baby spinach leaves
  • 125.00 ml coarsely chopped flat-leaf parsley
  • 70g (1 cup) finely grated Parmesan
Instructions:
  • Heat the oil in a large saucepan over medium heat until shimmering. Cook the chorizo, stirring occasionally, for 5 minutes or until beautifully browned. Transfer to a bowl using a slotted spoon.
  • Sauté the fennel, carrot, celery, zucchini, and half of the garlic in the pan for 5 minutes until the fennel is soft. Add back the chorizo, pour in chicken stock and tomatoes, and bring to a boil. Reduce heat to low and simmer, partially covered, for 15 minutes.
  • Mix together the chicken mince, ground fennel, and half of the lemon zest in a small bowl, then season with salt and pepper.
  • Stir in the risoni and drop spoonfuls of the chicken mixture into the soup. Cook uncovered for 10 minutes, stirring occasionally, until the risoni is al dente. Mix in the spinach and remove from heat.
  • Mix together the parsley, the rest of the garlic, and the remaining lemon zest in a small bowl.
  • Serve the soup in individual bowls, then top with a flavorful mix of Parmesan and parsley before enjoying right away.

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