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  • The Australian Women’s Weekly Food

    Soup-er duper lunches!

    Mar 02, 2020 5 minutes
    “Pork and fennel sausages are your secret weapon for this speedy soup. They’re packed with flavour, ensuring maximum taste with minimum fuss.”
    Sarah Murphy, Food Editor, AWW Food

    MEATBALL & RISONI SOUP

    PREP + COOK TIME 45 MINUTES SERVES 4

    500g pork and fennel sausages
    ½ cup (50g) fresh breadcrumbs
    2 cloves garlic, crushed
    ⅓ cup (25g) finely grated parmesan
    ¼ cup finely chopped flat–leaf parsley
    2 tablespoon extra virgin olive oil
    1 small onion, chopped finely
    1 bunch cavolo nero, leaves picked, torn coarsely
    2 litres (8 cups) chicken stock
    1 cup (220g) risoni
    1 tablespoon chopped fresh dill

    1 Preheat oven to 200°C/180°C fan-forced. Grease and line a large oven tray.

    Remove sausage meat from casings; discard casings. Place sausage meat, breadcrumbs, garlic, parmesan and half the parsley in a large bowl; season. Using clean hands, mix until sausage meat is broken down and ingredients are

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