A favourite for all the family, Rosa Matto's hearty chicken meatball, chickpea and pasta soup will keep you going this weekend.

Recipe Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

Chicken meatball, chickpea and pasta soup
serves 6-8

meatballs
makes approx. 60 depending on the size
400g chicken mince
2 thick slices sourdough bread, made into crumbs
2 tbsp parmesan cheese, grated
2 tbsp parsley, finely chopped
2 tbsp basil, finely shredded
1 clove garlic, finely minced
1 egg, lightly beaten
salt and pepper

for the soup
1L chicken stock
2 carrots, peeled and chopped into chunks
2 sticks celery, chopped into chunks
1 tin tomatoes, chopped
1 tin chickpeas, drained
shredded basil leaves
salt and pepper, chilli to taste
200g short pasta, cooked separately
extra virgin olive oil, basil leaves and shaved parmesan to serve
fresh chilli, optional

Combine all the meatball ingredients and knead together. Test cook a grape-sized meatball. Adjust seasonings if needed. Shape remaining mixture into small grape-sized balls. When all the balls are made, bring 1 litre salted water to the boil. Plunge the meatballs into the water in batches and cook for 5 minutes or until cooked right through. Keep warm. 

Meanwhile, heat the chicken stock and cook the vegetables briefly, add the tomatoes and chickpeas. Taste and season to your liking. When ready to serve, divide the meatballs between 6-8 bowls, add the cooked pasta, divide the vegetables between the bowls and pour the soup over. Garnish with a drizzle of olive oil, basil and shaved parmesan. Add chilli, if you like.

 

This recipe first appeared in the May 2019 issue of SALIFE.