Chicken Polpette Brodo
Cook Time 20 minutes
1pkt San Remo Short Cut Angel Hair pasta
1kg lean chicken mince
1 bunch spring onion, finely chopped
1tbspn crushed garlic
½ cup dill, finely chopped
½ cup grated parmesan
1 egg, slightly beaten
1½ cup of bread crumbs
2ltr Chicken stock
Salt & pepper
1x 400gr can Cannellini beans, drained and rinsed
1 bunch of English spinach, washed and shredded
Adam Swanson makes a Chicken soup with a twist, using some short cut angel hair pasta.
In a large bowl, mix chicken mince, 1/2 bunch of spring onion, parmesan, egg, garlic, bread crumbs, dill and a splash of olive oil. Combine together and season with salt and pepper.
Take a small frying pan and add a little oil and place a small patty of mince mix into and cook. Once cooked, taste the patty for seasoning. Adjust if needed.
Take a tray and roll small meatballs (the size of a 10c piece). Place the meatballs into the fridge for 1/2hr.
Place the stock into a large pot and bring to the boil. Reduce heat to a simmer.
Remove meatballs from fridge and softly place into the stock. Cook the meatballs for 10 to 15mins or until meatballs are cooked.
Take the pasta and break in half and half again. So you have small strands of pasta.
Add pasta to the stock and cook for 2mins or until pasta is cooked.
Finally add spinach and spring onion to the pot and check brodo for seasoning.