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Meatball and risoni soup with gremolata
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cozy up with a flavorful fennel and garlic soup.
Ingredients:
  • 1 small fennel bulb, trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 1.5L (6 cups) chicken style liquid stock
  • 3 garlic cloves
  • 500g chicken mince
  • 1 tsp ground fennel
  • 1/4 tsp white pepper
  • 2 lemons, rind finely grated
  • 150g (2/3 cup) dried risoni pasta
  • 60g baby spinach leaves
  • 250.00 ml chopped fresh continental parsley
  • 70g (1 cup) finely grated parmesan
Instructions:
  • In a saucepan, gently cook fennel, carrot, and onion in oil until soft, stirring occasionally, for about 3-4 minutes. Add stock and simmer covered for 10 minutes.
  • Finely chop 1 garlic clove and crush 2 cloves. Mix them with the minced meat, ground fennel, pepper, and half of the lemon zest in a bowl.
  • Add the risoni to the flavorful stock and mix well. Spoon small amounts of the seasoned mince mixture into the pot. Simmer without a lid for 12-15 minutes until the risoni is tender and everything is cooked through. Toss in the fresh spinach and cook for an additional minute.
  • Mix together chopped garlic, fresh parsley, grated parmesan, and the rest of the lemon zest in a bowl. Enjoy with your favorite soup.

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