Polpettine con Brodo

Serves 4

• 2 x 1½ cm thick slices sourdough bread, crusts removed

• 150ml milk

• 250g minced chicken

• 1 large egg

• Finely grated zest of 1 lemon

• Handful of parsley leaves, chopped

• 1 garlic clove, minced

• 80g Parmesan, grated

• Sea salt flakes and freshly ground black pepper

• 2 litres chicken broth, preferably home made

• 200g pastina, or other short pasta for soups

• Extra virgin olive oil

• Handful baby spinach leaves

• Freshly grated Parmesan to serve

Break the bread into small pieces, and in a medium size bowl soak in the milk for a few minutes.

Squeeze out excess milk, and place back into the bowl with the chicken mince, egg, lemon zest, parsley, garlic, and Parmesan. Season with salt and pepper, and gently mix well. With the help of a teaspoon, shape the mixture into little meatballs, set aside, covered in the fridge until ready to cook. 

Bring a large pan of water to the boil, add a spoonful of salt, throw in pasta and cook until al dente. Drain, place in a bowl and dress to coat with extra virgin olive oil.

Bring the broth to a simmer in a large pan, add the meatballs, and simmer gently for 3-4 minutes until cooked. Add the spinach, and serve in bowls with a few spoonfuls of pasta, and grated Parmesan on the side.