Soup-er duper lunches!
Mar 02, 2020
5 minutes
“Pork and fennel sausages are your secret weapon for this speedy soup. They’re packed with flavour, ensuring maximum taste with minimum fuss.”
Sarah Murphy, Food Editor, AWW Food
MEATBALL & RISONI SOUP
PREP + COOK TIME 45 MINUTES SERVES 4
500g pork and fennel sausages
½ cup (50g) fresh breadcrumbs
2 cloves garlic, crushed
⅓ cup (25g) finely grated parmesan
¼ cup finely chopped flat–leaf parsley
2 tablespoon extra virgin olive oil
1 small onion, chopped finely
1 bunch cavolo nero, leaves picked, torn coarsely
2 litres (8 cups) chicken stock
1 cup (220g) risoni
1 tablespoon chopped fresh dill
1 Preheat oven to 200°C/180°C fan-forced. Grease and line a large oven tray.
Remove sausage meat from casings; discard casings. Place sausage meat, breadcrumbs, garlic, parmesan and half the parsley in a large bowl; season. Using clean hands, mix until sausage meat is broken down and ingredients are
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