Endive and Risoni soup with Meatballs and Welsh Rarebit on the side.
Feb 23rd, 2008 by Paul
This is a nice light soup, made slightly heavier by adding meatballs and serving with some yummy cheesy toast on the side. I’ve got a big cooking day tomorrow, so was good to make something nice and simple for dinner. The kitten paws in the background are not for eating.
Meatballs
- 1 large free range egg
- 2 Tbsp water
- 1/4 cup breadcrumbs
- 300g minced meat ( beef, pork, turkey, or any combo of them )
- 1/4 cup grated parmesan
- 2 Tb chopped fresh parsley ( or any random dried herbs )
- 2 garlic cloves
- salt & pepper to taste
Add all ingredients except mince and stir together well, add the mince and mix.
Roll into meatballs and put in the fridge covered for 30 minutes. Pan fry in olive oil for 5-10 minutes depending on size of meatballs.
Soup
- 1 litre of chicken stock ( low salt if store bought )
- 1 cup of chopped carrots
- 3/4 cup of Risoni ( rice shaped pasta )
- 1/2 head of endives ( chopped )
- meatballs ( see above recipe )
- salt and pepper to taste
Bring chicken stock to the boil in a large saucepan, in another pan bring some salted water to the boil.
Add the carrots to the chicken stock and reduce to a simmer. Add the Risoni to the salted water. After about 8 minutes drain the risoni and add it to the chicken stock.
Cook for another few minutes and then add the Endives. Cook until Endives are slightly wilted.
Cook for another few minutes, then plate up. To plate up put the meatballs and some parmesan and salt&pepper in the bottom of the soup bowl.
Then pour the soup over the top and then add some more parmesan. Garnish with a few endive leaves.
Welsh Rarebit
This is nice and easy, mix some grated cheese ( a few varieties ) with some beer. Ladle this over some bread and cook under a grill until golden.
