Method:

Meatballs

1. Grate the onion
2. Combine chicken mince, grated onion, herbs, lemon zest, spices, breadcrumbs, olive oil and egg and mix thoroughly until well combined. Allow to rest for ½ hour so all the flavours develop

Soup

1. Dice all your vegetables
2. Heat some olive oil in a good sized pot over medium heat and saute an onion, the celery, the carrots, then add then tinned tomatoes amd two bay leaves
3. Cook for 2-3 mins and then pour in the chicken stock, spring onion, garlic, oregano and rosemary and allow to simmer
4. While that is simmering away, make your meatballs into approx. the size of a walnut. Drop. The meatballs into the hot stock and continue simmering for ½ an hour
5. Add the diced potatoes and butternut pumpkin and finally, the risoni.
6. Cook for a further 30 minutes until risoni is cooked and meatballs are soft. If it needs another 10 minutes that is ok – allow to rest
7. It should be a delicious, thick soup
8. Season to taste and finish off with parsley
9. Serve with crusty bread