Chorizo & Chicken Meatball Minestrone Recipe

This chicken meatball minestrone gets great flavour from the chorizo sausage.

Serves: 6

Time to prep: 30 minutes

Time to cook: 30 minutes

Ingredients

• 1 tablespoon 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 stock
• 400g can diced tomatoes
• 500g chicken mince
• 1 teaspoon ground fennel
• 2 teaspoons finely grated lemon rind
• 150g (2/3 cup) dried risoni pasta
• 60g baby spinach leaves
• 1/2 cup coarsely chopped flat-leaf parsley
• 70g (1 cup) finely grated Parmesan

Method

• Heat the oil in large saucepan over medium heat. Add the chorizo and cook, stirring, for 5 minutes or until browned. Use a slotted spoon to transfer to a bowl.
• Add the fennel, carrot, celery, zucchini and half the garlic to the pan. Cook, stirring, for 5 minutes or until fennel softens. Return chorizo to the pan with chicken stock and tomatoes. Bring to the boil. Reduce heat to low and cook, loosely covered, for 15 minutes.
• Meanwhile, combine the chicken mince, ground fennel and half the lemon rind in a small bowl. Season with salt and pepper.
• Add the risoni to the stock mixture. Drop teaspoons full of chicken mixture into the soup mixture. Cook, uncovered, stirring occasionally, for 10 minutes or until risoni is al dente. Add spinach and stir to combine. Remove from heat.
• Combine parsley, remaining garlic and remaining lemon rind in a small bowl.
• Ladle soup among serving bowls. Sprinkle with parmesan and parsley mixture. Serve immediately.

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