Chicken meatball broth with rissoni

Chicken meatball broth with rissoni

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  • 4
  • Easy
  • Health conscious
  • 5 minutes
  • 30 minutes
  • Marras Chenin Blanc 2019


  • 600 g Woolworths chicken frikkadels
  • 2 T olive oil
  • 1 T garlic, chopped
  • 2 t fresh chilli, chopped
  • 4 spring onions, sliced
  • 2 x 500 ml cartons Woolworths organic chicken stock
  • 200 g Woolworths rissoni
  • 50 g Woolworths hard cheese, plus the rind
  • 2 cups water

Cooking Instructions

1. Fry the frikkadels in the olive oil in a large saucepan until golden brown and cooked through. Remove from the pan and set aside.
2. Add the garlic, chilli and spring onion to the pan and fry for 1–2 minutes. Remove half the mixture and set aside for garnishing.
3. Add the chicken stock to the pan, bring to the boil and add the rissoni and the hard cheese rind. Cook until the rissoni is tender, loosening with water if you want more of a broth or leave as is.
4. Return the chicken meatballs to the pan just before serving to warm through. Ladle into bowls and season to taste. Sprinkle with the cheese and top with the reserved spring onions.

Find more chicken recipes here.

Photograph: Andrea Van Der Spuy

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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