MEATBALL& RISONISOUP
PREP+ COOKTIME 45 MINUTESSERVES 4
500gporkandfennelsausages
½cup(50g)freshbreadcrumbs
2 clovesgarlic,crushed
⅓cup(25g)finelygratedparmesan
¼cupfinelychoppedflat-leafparsley
2 tablespoonextravirginoliveoil
1 smallonion,choppedfinely
1 bunchcavolonero,leavespicked,
torncoarsely
2 litres(8cups)chickenstock
1 cup(220g)risoni
1 tablespoonchoppedfreshdill
1 Preheatovento200°C/180°Cfan-
forced.Greaseandlinea largeoventray.
2 Removesausagemeatfromcasings;
discard casings. Place sausage meat,
breadcrumbs,garlic,parmesanandhalf
theparsleyina largebowl;season.Using
cleanhands,mixuntilsausagemeatis
brokendownandingredientsarewell
combined.Rollheapedtablespoonsof
mixturetomake 16 ballsintotal;spread
acrosspreparedtray.Bakemeatballsfor
25 minutesoruntilcookedthroughand
goldenbrown.
3 Meanwhile,heatoliveoilina large
heavy-basedsaucepanovermedium
heat.Cookonion,stirring,for3 minutes
oruntilsoftened.Addcavolonero;cook,
stirring,for1 minute.Addchickenstock;
bringtotheboil.
4 Addrisonitopan;cookfor5 minutes
oruntiljusttender.Addthemeatballs,
remainingparsley and dill. Season
to taste.Test
KitchenNotes
Soupcanbemadeup
to3 daysinadvance
andrefrigeratedin
anairtightcontainer.
Orfreezeitforupto
1 month;thawinthe
fridge,thenreheatin
a microwave.
Totransportyour
soup,placeincooler
bags.Refrigerateuntil
readytoserve,then
reheatinmicrowave.
Or,if youprefer,
reheatsoupathome
andtransportin
a thermos.Satisfyinglightlunchesare a breezewith thesenutritious
soups, perfect for home or taking to the office.duper
lunches!
Soup-er
AWW FOOD•ISSUE FIFTY EIGHT 99