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How to prepare chicken meatballs and Orzo meat juice

Chicken meatball and orzo broth

NUTRITION: PER SERVING

CALORIES:  389KCALS
FAT:  8.6G (3.6G SATURATED)
PROTEIN:  37.7G
CARBOHYDRATES:  37.3G (3.5G SUGARS)
FIBRE:  6.1G
SALT:  1.9G

Ingredients

340g British free-range chicken sausages, skin removed (see tip)
2 tbsp parsley, finely chopped
Finely grated zest ½ lemon
3 tbsp finely grated parmesan
30g fresh breadcrumbs
½ tbsp olive oil
800ml chicken stock
30g dried porcini mushrooms
1 large leek, trimmed and sliced
150g orzo pasta
150g purple sprouting broccoli

Method

1 Mix the sausagemeat, parsley, lemon zest, 2 tbsp of the parmesan, the breadcrumbs and some salt and black pepper in a medium bowl. Form into 16 equal-size meatballs.
Heat the oil in a frying pan, set over a medium-high heat and fry the balls for 4-5 minutes until lightly golden, then set aside. 3 Bring the stock to a simmer in a medium pan and add the porcini mushrooms. Cook for 7 minutes over a low heat, then add the leek and meatballs for 3 minutes more.
Meanwhile, cook the orzo in a separate pan of salted boiling water according to the packet instructions, adding the broccoli for the final 3 minutes. Drain, rinse under cold water, then add to the stock and meatballs and serve with the remaining parmesan on top.

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