Delicious UK - (04)April 2020

Chickenmeatball and
orzobroth
SERVES 4. HANDS-ON TIME 25 MIN

FOOD

TEAM’S

TIP

Goforsausagesthatareat
least70%chicken– we
usedHeckChickenItalia;
or use 340g turkey thigh mince.

• 340gBritishfree-rangechicken
  sausages,skinremoved(seetip)


• 2 tbspparsley,finelychopped


• Finelygratedzest½lemon


• 3 tbspfinelygratedparmesan


• 30gfreshbreadcrumbs


• ½ tbsp olive oil
  
  
  • 800mlchickenstock
  
  
  • 30gdriedporcinimushrooms
  
  
  • 1 largeleek,trimmed and sliced
  
  
  • 150gorzopasta
  
  
  • 150g purple sprouting broccoli
  
  
  
  

1 Mixthesausagemeat,parsley,

lemonzest,2 tbspoftheparmesan,

thebreadcrumbsandsomesaltand

blackpepperina mediumbowl.

Forminto 16 equal-sizemeatballs.

2 Heattheoilina fryingpan,set

overa medium-highheatandfry

theballsfor4-5minutesuntil

lightlygolden,thensetaside.

3 Bring the stock to a simmer in a

mediumpanandaddtheporcini

mushrooms.Cookfor7 minutes

overa lowheat,thenaddtheleek

andmeatballsfor3 minutesmore.

4 Meanwhile,cooktheorzoina

separatepanofsaltedboiling

wateraccordingtothepacket

instructions,addingthebroccoli

forthefinal3 minutes.Drain,rinse

undercoldwater,thenaddtothe

stockandmeatballsandservewith

theremainingparmesanontop.

PERSERVING389kcals,8.6gfat

(3.6gsaturated),37.7gprotein,

37.3gcarbs(3.5g sugars), 1.9g salt,

6 .1g f ib r e

THE

HEARTY

SOUP