Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 45 mins Serves 4 FOR THE MEATBALLS 1 cup freshly minced chicken 1/2 cup white bread­crumbs 1/3 cup finely grated Parme­san, plus ex­tra to serve 2 gar­lic cloves, crushed 2 tbsp chopped chives 1 ex­tra large egg, beaten 1 tbsp olive oil FOR THE SOUP 2 tbsp olive oil 1 large leek, cut into rounds 2 gar­lic cloves, sliced 1.5 litres chicken stock 3/4 cup small pasta shapes 1 large car­rot, peeled and cut into rounds 1 cup baby spinach leaves Fresh basil, a hand­ful, finely chopped, to serve 1 Com­bine the chicken mince, bread­crumbs, half the Parme­san, gar­lic, chives and egg. Sea­son, mix well and shape into small balls. 2 Heat the olive oil in a non-stick pan and fry the balls un­til evenly brown. Place on pa­per tow­els to drain any ex­cess oil. 3 To make the soup, heat the oil in a large pan and fry the leek un­til just soft. Add the gar­lic and cook for 1-2 min­utes. Add the stock and bring it to the boil. 4 Stir in the pasta and car­rot and sim­mer un­til just start­ing to soften. Add the meatballs and cook for 30-35 min­utes. 5 Add the spinach and cook un­til just wilted, then stir in the re­main­ing Parme­san. 6 Ad­just the sea­son­ing and serve sprin­kled with grated Parme­san and chopped basil.

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