Meatball and risoni soup with gremolata

Warm your hands around a mug of hearty soup packed with fennel flavours and garlicky goodness.

Recipe «Meatball and risoni soup with gremolata» 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, 1 small fennel bulb, trimmed, finely chopped, 1 carrot, peeled, finely chopped, 1 brown onion, finely chopped, 1.5L salt-reduced chicken stock , 3 garlic cloves, 500g chicken mince, 1 tsp ground fennel , 1/4 tsp white pepper, 2 lemons, rind finely grated, 150g dried risoni pasta, 60g baby spinach leaves, 1 cup chopped fresh continental parsley, 70g finely grated parmesan.

Ingredients:

• 1 tbsp olive oil 
• 1 small fennel bulb, trimmed, finely chopped 
• 1 carrot, peeled, finely chopped 
• 1 brown onion, finely chopped 
• 1.5L salt-reduced chicken stock 
• 3 garlic cloves 
• 500g chicken mince 
• 1 tsp ground fennel 
• 1/4 tsp white pepper 
• 2 lemons, rind finely grated 
• 150g dried risoni pasta 
• 60g baby spinach leaves 
• 1 cup chopped fresh continental parsley 
• 70g finely grated parmesan 

Instructions

1. Heat oil in a saucepan over low heat. Cook chopped fennel, carrot and onion, covered, stirring occasionally, for 3-4 minutes or until soft. Stir in the stock. Simmer, covered, for 10 minutes.
2. Meanwhile, finely chop 1 garlic clove and crush 2 cloves. Combine mince, crushed garlic, ground fennel, pepper and half the lemon rind in a bowl.
3. Stir the risoni into the stock mixture. Drop in teaspoonfuls of the mince mixture. Cook, uncovered, for 12-15 minutes or until cooked through and the risoni is al dente. Stir in the spinach for 1 minute.
4. Combine chopped garlic, parsley, parmesan and remaining lemon rind in a bowl. Serve with soup.