Italian meatball & rice broth

Italian meatball & rice broth

By
From
Posh Rice
Serves
4
Prep
35 mins

Hearty and warming just like mamma used to make, this Italian-inspired soup is so quick and easy to put together. Even after the hardest day, a bowlful of this broth will make it all better.

Ingredients

Quantity Ingredient
250g beef mince
1 large garlic clove, crushed
50g parmesan, finely grated, plus extra to serve
35g fresh breadcrumbs
1 egg, beaten
handful parsley, finely chopped, plus extra to serve
1.5 litres fresh beef stock
125g carnaroli rice
150g cavolo nero or kale, tough stalks removed and roughly sliced
125g frozen peas
salt
freshly ground black pepper

Method

  1. Combine the beef mince, garlic, Parmesan, breadcrumbs, egg, parsley and seasoning in a bowl. Shape the mixture into tiny meatballs about the size of a small cherry tomato.
  2. Tip the stock into a saucepan and bring to the boil, add the rice and simmer for 5 minutes, then drop in the meatballs. Bring back to a gentle simmer and cook for 10 minutes. Add the cavolo nero and peas and cook for a further 5 minutes. Taste and season, then ladle into bowls and grate over some extra Parmesan before serving.
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