Chorizo and chicken meatball minestrone

Recipes / Soups

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

Recipe «Chorizo and chicken meatball minestrone» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp 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 Massel chicken style liquid stock , 400g can diced tomatoes, 500g chicken mince, 1 tsp ground fennel, 2 tsp finely grated lemon rind, 150g dried risoni pasta, 60g baby spinach leaves, 1/2 cup coarsely chopped flat-leaf parsley, 70g finely grated Parmesan.

Ingredients:

  • 1 tbsp 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 Massel chicken style liquid stock 
  • 400g can diced tomatoes 
  • 500g chicken mince 
  • 1 tsp ground fennel 
  • 2 tsp finely grated lemon rind 
  • 150g dried risoni pasta 
  • 60g baby spinach leaves 
  • 1/2 cup coarsely chopped flat-leaf parsley 
  • 70g finely grated Parmesan 

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, combine the chicken mince, ground fennel and half the lemon rind in a small bowl. Season with salt and pepper.
  4. 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.
  5. Combine parsley, remaining garlic and remaining lemon rind in a small bowl.
  6. Ladle soup among serving bowls. Sprinkle with parmesan and parsley mixture. Serve immediately.