Dinner ideas

Italian wedding soup with chicken meatballs

Italian wedding soup with chicken meatballsAustralian House & Garden
1H 30M
2H 10M


Chicken meatballs


1.To make soffritto, whiz all ingredients in a processor until finely chopped.
2.Heat oil in a large saucepan over moderate heat, add soffritto and cook until dry, about 5 minutes. Stir in water, cover and bring to a boil. Simmer for 15 minutes. Stir in curly endive, fennel, zucchini and salt. Cover and simmer for 1 hour.
3.Meanwhile, make meatballs, Place bread in a bowl and cover with milk to soak for a few minutes. Squeeze out moisture. Shred and place in a bowl. Add sausage meat. Egg and parsley, and season to taste. Mix well, then shape with wet hands into small balls and set aside. Refrigerate for 30 minutes. Heat oil over moderate heat in a large frying pan; add meatballs and cook until golden.
4.Add meatballs to simmering soup and cook gently, uncovered, a further 5 minutes. Serve with crusty rolls, pecorino and extra oil, to drizzle.

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