Here is another delightful dinner courtesy of Lisa M. This was so easy to put together and a great meal using your Varoma. The end result is delicious chicken meatballs in a soup with pasta but with simple flavours. You can add some cornflour at the end if you prefer a slightly thicker consistency. Thanks Lisa for sharing. x
- Zest of ½ lemon
- 40g pecorino cheese cut into cubes
- Handful of fresh parsley
- 500g chicken mince
- 1 egg
- Salt and pepper to taste
- 150g ricotta cheese
- 20g olive oil
- 3 cloves garlic
- 1500g water
- 50g chicken stock paste or vegetable stock paste
- 200-300g small pasta (macaroni, farfalle, penne)
- 500g fresh silverbeet roughly chopped
Add lemon to the bowl and grate on Speed 9 for 4 seconds.
Add pecorino and parsley and grate on Speed 8 for 10 seconds.
Add egg, chicken, ricotta, salt and pepper and mix on Reverse Speed 4 for 10-15 seconds.
Roll tablespoons of mixture into balls and place on your Varoma trays. Note: It will be easier with wet hands and lightly spray your Varoma trays first.
Clean and wash the bowl.
Add garlic to the bowl and chop on Speed 8 for 3 seconds. Scrape down the sides, add olive oil and sauté for 3 minutes at Varoma Speed 2 without the MC.
Add stock and water to the bowl and place Varoma into position. Cook for 20 minutes at Varoma Speed 3.
Add pasta to the bowl and place Varoma on top again and cook for 15 minutes at Varoma Reverse Soft Speed.
Either add silverbeet in the final minutes of cooking or add to your Thermoserver and pour the pasta and sauce over the top and leave for a few minutes to rest.
Serve with meatballs on top along with additional pecorino cheese and fresh bread.