Chicken Meatball Soup with Fregola Sarda

By charlotteh371

Ingredients

• 10 oz ground chicken
• 1/3 cup plain breadcrumbs
• Roughly chopped leaves from a bunch of parsley
• 1/3 cup grated parmesan cheese
• 2 peeled, minced garlic cloves
• 1 finely diced yellow onion
• 1 finely diced celery stalk
• 1 finely diced carrot
• 1/2 cup fregola sarda pasta
• 3 oz finely chopped baby spinach
• 3 tablespoons chicken demi-glace
• 3 cups water
• Salt and black pepper, to taste

Preparation

Step 1

Mix the chicken, breadcrumbs, half the parsley, half the parmesan, half the garlic and quarter of the onion together.
2.Grind in some salt and black pepper to taste.
3.Shape this mixture into 28 meatballs.
4.Heat 2 teaspoons of oil in a pot, then sauté the celery and carrot with the rest of the onion and garlic.
5.Season with salt and black pepper.
6.Cook for 3 minutes or until softened.
7.Add the pasta, demi-glace and water, then add salt and black pepper to taste.
8.Bring to a boil then add the meatballs.
9.Simmer for 5 minutes or until the meatballs are cooked through.
10.Stir the spinach into the soup and simmer for 2 minutes or until wilted.
11.Add the rest of the parsley and stir.
12.Check the seasoning one last time, then divide the soup between 2 warmed serving bowls.
13.You can top the soup with the rest of the parmesan or offer it at the table.