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Ingredients
250 g chicken mince
75 g breadcrumbs
20 g parmesan
1 large egg
Flat leaf parsley
Zest of 1 lemon
1 garlic clove, minced
Salt and pepper
2 l chicken stock
100 g dried pasta (I used anellini rigati)
Juice of ½ -1 lemon
Flat leaf parsley, parmesan and extra virgin olive oil to serve
Method
To make the meatballs, place all the ingredients into a large bowl and combine with hands or a spoon.
Lightly oil your hands and a couple of plates. Roll tiny meatballs about the size of a cherry. Set aside.
Place a large saucepan on a medium heat and add the broth. Bring to a simmer.
Add the meatballs and let these cook for about 4-5 minutes.
Add the lemon juice followed by dried pasta and season.
When the pasta is just cooked, remove from the heat and serve.
Let it cool in the bowl for a couple of minutes before finishing with parmesan, olive oil, parsley and black pepper.
If you want to keep some for leftovers then as soon as it’s cooked, pour it into some tupperware or a container and leave to cool before placing in the fridge.
