Ingredients
Instructions
- Cut the chicken into pieces and process in a food processor until it forms a paste
- Add all remaining meatball ingredients except the oil to the processor and blend until well combined
- Test the seasoning by cooking a small patty of the mixture
- Form the remaining mixture into meatballs
- Brown the meatballs in batches until golden on all sides then set aside
- Using the same pan with the meatball cooking fat add the onion with a pinch of salt and cook for 10 to 12 minutes until soft
- Add celery and carrots cook for a few minutes then pour in the stock
- Cover and simmer for 10 to 15 minutes
- Return the meatballs to the pan and add the risoni pasta cook for 6 to 8 minutes until pasta is al dente
- Stir in the fresh herbs
- Serve in deep bowls with a dollop of creme fraiche
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