Recipe by Made by Mandy
Serves: 4
Ingredients
For the Soup
1 tbsp olive oil
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 parsley stalks
1.5L water
1 cup stelline or small pastina
Salt and pepper, to taste
For the Chicken Meatballs
250g chicken mince
1 egg
3 slices stale bread
60g parmesan
Small handful parsley leaves
Salt and pepper, to taste
Method
Working in batches, place the roughly chopped onion, carrot and celery into the Bamix blending container and pulse until finely chopped.
Heat olive oil in a large saucepan over medium heat. Add the chopped vegetables and 2 parsley stalks and cook for 2-3 minutes, stirring occasionally, until fragrant and slightly softened. Don't let them colour.
Add the water and a generous pinch of salt and pepper. Bring to a simmer and cook for 20 minutes, or until the vegetables are very soft and the stock is fragrant. Season to taste.
Meanwhile, make the meatball mixture. Place the stale bread into the Bamix blending container and pulse until fine breadcrumbs form. Transfer to a large mixing bowl. Add the parmesan to the container and pulse until finely grated - add half to the mixing bowl and set the rest aside for serving. Add the parsley leaves to the container and pulse until finely chopped, then set aside for serving.
Add the chicken mince, egg, a sprinkle of chopped parsley, salt and pepper to the mixing bowl with the breadcrumbs and parmesan. Mix until just combined, then roll into small, even meatballs.
Once the stock is ready, use the Bamix chopping attachment directly in the pot and blend until smooth.
Bring the soup back to a gentle boil. Add the pastina and meatballs and cook for 6 minutes, or until both are cooked through 0 note that cooking time may vary depending on your pastina. Stir regularly to prevent the pasta from sticking.
Ladle into bowls and finish with the grated parmesan, chopped parsley and a drizzle of extra virgin olive oil.
Winter Cooking
As the kitchen shifts into winter mode, it’s the quiet workhorses that take centre stage. From blenders turning roasted vegetables into silky soups, to multicookers gently building depth and richness over time. It’s all about slow, layered flavour made simple, with warm, nourishing meals coming together with minimal effort.
