You really need to make your own stock for this one, it doesn’t take much. Here’s how..
- 2 x chicken frames
- 500g chicken necks
- 500g bag chicken wing tips
- 1 celery stick
- 1 large carrot, split in half
- 1 bunch parsley stalks
- 1 bay leaf
- 1 onion, cut in half
- 500g chicken thigh mince
- zest from 1 lemon
- 2 garlic cloves, minced
- 1 bunch flat leaf parsley, finely chopped
- 1/2 cup arborio rice
- sea salt and freshly cracked pepper
To make the stock, place all the ingredients in a stock pot and cover with water. Bring to the boil and skim the surface and simmer for 2 hours or until the stock has reduced by about 2 inches.
Strain the stock and allow to cool.
Combine the chicken mince, lemon rind, garlic, parsley and rice in a bowl and season generously (about 2 tsp sea salt). Use your hands to mix all the ingredients together well.
Slightly wet your hands and roll the mixture into small balls (about the size of a 20c piece). Return the stock to a large clean saucepan and gently drop the chicken balls into the stock. Bring to a gentle simmer and cook for a 15 minutes or until the rice spikes out of the meatballs. Check for seasoning and ladle into bowls and serve.