Italian rice and meatball broth

Method

• 1
  Place stock and 1 cup water in a large saucepan over high heat. Bring to the boil. Add rice. Reduce heat to medium-high. Cook for 10 minutes.
• 2
  Meanwhile, combine mince, garlic, 1/2 cup parmesan, breadcrumbs, egg and parsley in a bowl. Season with salt and pepper. Using 2 level teaspoons at a time, roll beef mixture into balls.
• 3
  Add meatballs to stock mixture. Cook for 10 minutes or until rice is tender and meatballs are cooked through. Stir in lemon juice, silverbeet and peas. Cook for 1 to 2 minutes or until just tender. Ladle among serving bowls. Top with remaining parmesan. Serve with lemon wedges.