Chicken Meatballs with Orzo

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  • 1x 500g pkt orzo (risoni)
  • 60g nut brown butter
  • 2L chicken stock, preferably homemade
  • 150g grated, good quality parmesan
  • 1 bunch chopped parsley
  • Pinch chilli powder (optional)
  • 1kg chicken mince
  • 1/3 bunch fresh thyme, chopped
  • 2 handfuls of baby spinach
  • 1 piece sour dough bread, crusts removed, soaked in milk to soften
  • 150-200g peas
  • 2 eggs


Combine the chicken mince, 70g grated parmesan, 1/3 of the chopped parsley, eggs, bread, thyme, salt and pepper. Roll into balls. Heat the chicken stock and cook the chicken balls in the boiling stock. Remove and set aside. Add the risoni to the stock and cook until tender. You may need to add more stock or water. Add the peas, chicken balls and baby spinach. Add the remaining parmesan and parsley, and season with salt and pepper, add some fresh lemon zest and/or a squeeze of lemon. Add the nut brown butter, stir through and serve hot, and garnish with a sprinkle of grated parmesan and more chopped parsley.