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Italian rice and meatball broth

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1.5 litres Massel salt reduced chicken style liquid stock
  • 2/3 cup arborio rice
  • 250g beef mince
  • 1 garlic clove, crushed
  • 3/4 cup finely grated parmesan
  • 1/2 cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1/3 cup finely chopped fresh flat-leaf parsley leaves
  • 1 tablespoon lemon juice
  • 4 stalks silverbeet, stalks and leaves thinly sliced
  • 1/2 cup frozen peas
  • 1 lemon, cut into wedges, to serve


  • 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.

Source: taste.com.au


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