Ingredients:
- Chicken Broth:
- 2 tablespoons Olive Oil
- 2 Garlic Cloves (crushed)
- 1 Onion (diced)
- 1 Carrot (diced)
- 1 Stork Celery (diced)
- 1 bunch Fresh Italian Parsley (chopped)
- 1 free range chicken
- Water
- Seasoning
- 200g Pastina
- Mini Meatballs:
- 400grams of pork mince
- 400grams of veal mince
- ¾ cup Romano finely grated cheese
- 1 cup of bread crumbs
- 1 tablespoon of finely diced fresh parsley.
- 1 egg whisked
- Seasoning to taste
Method:
Mini Meatballs:
- Add all ingredients into a bowl.
- Mix thoroughly with hands and mould into small balls the size of a large marble.
Chicken Broth:
- Place oil in the bottom of a large pot and heat.
- Add onions and garlic and sauté then add remaining vegetables and parsley.
- Place whole chicken into pot and cover with water add salt (generous amount) and pepper to taste.
- Boil and then simmer for about an hour until chicken is tender.
- Check regularly and add water if required.
- Once chicken is cooked pull it out gently so it stays together and put aside.
- Carefully place mini meatballs into broth and allow to simmer for another 20 minutes.
- Then add pastina to broth and meatballs and cook for a few minutes more until pastina is al dente.
- Serve with parmesan or romano cheese.