Julius Roberts said that as we approach the dark days of fall, we often find ourselves craving a cup of comforting chicken soup. There are many different versions of this beloved classic. This one is a little different in that it’s based on these divine meatballs. Rich in lemon flavor and ricotta flavor, it has the most delicate texture and is as light and juicy as possible.
Ingredients: 6 servings
for meatballs
- 6 boneless, skinless chicken thighs
- 120g raw bread crumbs
- ricotta cheese 150g
- 1 egg yolk
- A generous bunch (15-20g) of finely chopped fresh tarragon
- 1 unwaxed lemon peel
- 10g flaky sea salt and a pinch of pepper
- olive oil for frying
for soup
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- 1 onion (largely chopped)
- 3 celery sticks (finely sliced)
- 3 carrots (cut in half lengthwise and thinly sliced)
- Really delicious chicken stock 1.7 liters
- 250g orzo
- 20g finely chopped fresh dill
- 20g fresh parsley (chopped)
- Fresh cream (for serving)
Method
- To make the meatballs, roughly chop the chicken and blend it into a paste in a food processor. Add remaining meatball ingredients except oil and blitz again until well combined. Take a small amount of the mixture, roll it into patties, and fry in a large heavy-based frying pan with a little olive oil until golden brown on both sides. This only takes a few minutes.
- Remove and let cool before tasting. This should give you an idea of the seasoning, and you can adjust the rest of the mixture as needed. Once that’s done, roll the remaining mixture into small meatballs.
- Fry in batches, being careful not to overcrowd the bread, adding more oil if necessary, until golden brown on all sides. Set the meatballs aside on a large plate or tray while the vegetables cook.
- Using the chicken fat from the meatballs, fry the onions with a little salt for 10 to 12 minutes, taking care not to brown them, until completely tender and sweet. Add the celery and carrots and sauté for a few minutes, then add the chicken stock. Cover the pot and simmer until the vegetables are tender, about 10 to 15 minutes.
- Then add the meatballs and orzo and cook for another 6-8 minutes until the pasta is al dente. Taste, add herbs, stir, and serve in a warm bowl with heavy cream.
Recipe from ‘The Farm Table’ by Julius Roberts, published by Ebury Press, £27. Photography by Elena Heatherwick. To buy from The Week Bookshop for £21.99 (including P&P) call 020-3176 3835 or visit: theweekbookshop.co.jp.
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