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  • New Zealand Woman’s Weekly

    Soup-er DUPER!

    Jun 20, 2021 4 minutes

    Meatball & risoni soup

    SERVES 4 PREP + COOK TIME 45 MINUTES

    500g pork and fennel sausages
    ½ cup (50g) fresh breadcrumbs
    2 garlic cloves, crushed
    1/3 cup (25g) finely grated Parmesan
    ¼ cup finely chopped flat-leaf parsley
    2 tablespoons olive oil
    1 small onion, finely chopped
    1 bunch kale, leaves picked, coarsely torn
    2 litres (8 cups) chicken stock
    1 cup (220g) risoni
    1 tablespoon chopped fresh dill

    1 Preheat oven to 200°C. Grease and line a large oven tray.

    2 Remove sausage meat from casings; discard casings. Place sausage meat, breadcrumbs, garlic, Parmesan and half of the parsley in a large bowl. Season. Using clean hands, mix until sausage meat is broken down and ingredients are well combined. Roll

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