Polpettini in brodo della zia (Aunt Lidia's chicken meatball soup with – The Restaurant Pendolino
Recipe from Nino Zoccali's cookbook Pasta Artigiana A dinner invite from zia Lidia, my auntie, means this soup. I wouldn't have it any other way as it tastes am
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Ingredients
- 2.4 litres (84 fl oz) chicken broth (see below)
- fine sea salt, to taste
- 200 g (7 oz) risoni
- freshly grated Parmigiano Reggiano cheese, to serve (optional)
- 300 g (10½ oz) minced (ground) chicken
- 2x 59g (2¼ oz) free-range or organic eggs
- 90g (3¼ oz or 1½ cups) fresh white breadcrumbs
- 150g (5 1/2 oz or 1½ cups) freshly grated Parmigiano Reggiano cheese
- 1 ½ tablespoons finely chopped flat-leaf (Italian) parsley
- freshly ground black pepper, to taste
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