TUSCAN MEATBALL SOUP

Prep time 20 mins Cooking time 2 hours 15 mins Serves 4

INGREDIENTS

1kg chicken wing tips 1kg chicken necks

¼ cup olive oil

1kg beef and veal sausages 1 celery heart, chopped 2 large carrots, chopped ½ bunch parsley, leaves and stems separated, stems chopped 1 bunch silverbeet, leaves shredded, stems chopped 4 litres water

2 onions, diced

1 leek, trimmed, chopped 4 cloves garlic, crushed 1 cup risoni

Grated parmesan, to serve

METHOD

Preheat oven to very hot, 220°C. Divide chicken pieces between two oven trays. Toss with olive oil and season. Roast 25-30 mins until crisp and golden.

Squeeze sausages from casings into a large bowl. Roll heaped tbsps into 20 balls and arrange on an oven tray. Chill.

Transfer chicken to a stock pot, reserving strained fat, with celery, carrot, parsley stalks and silverbeet stems. Cover with water. Bring to the boil on high. Simmer on low, partially covered, 2 hours.

In a frying pan, heat half reserved fat on medium. Cook meatballs in three batches, 3-4 mins each, turning. Drain on paper towel. Strain stock, discarding solids. In a saucepan, heat remaining chicken fat on medium. Saute onion, leek and garlic 4-5 mins, until tender. Stir in stock, risoni, shredded silverbeet and meatballs. Bring to boil. Reduce to low and simmer, covered, 10 mins until risoni is tender and meatballs are cooked through. Season to taste. Stir parsley through and serve sprinkled with parmesan.