Chicken meatballs

250g chicken mince

75g breadcrumbs 

20g parmesan 

1 large egg

Flat leaf parsley 

Zest of 1 lemon

1 garlic cloves, mince 

Salt and pepper 

Broth

2l chicken stock

100g dried pasta 

Juice of ½ -1 lemon

Flat leaf parsley, parmesan and extra virgin olive oil to serve 

Method

1. To make the meatballs, place all the ingredients into a large bowl and combine with hands or a spoon. 

2. Lightly oil your hands and a couple of plates. Roll tiny meatballs about the size of a cherry. Set aside. 

3. Place a large saucepan on a medium heat and add the broth. Bring to a simmer. 

4. Add the meatballs and let these cook for about 4-5 minutes. 

5. Add the lemon juice followed by dried pasta and season.

6. When the pasta is just cooked, remove from the heat and serve. Let it cool in the bowl for a couple of minutes before finishing with parmesan, olive oil, parsley and black pepper. 

Notes

If you want to keep some for leftovers then as soon as it's cooked, pour it into some tupperware or a container and leave to cool before placing in the fridge. This is to stop the pasta from cooking for too long and absorbing all the liquid.