Tuscan meatball soup
1kg chicken wing tips
1kg chicken necks
4 tbsp olive oil
1kg veal sausages
1 celery heart, chopped
2 large carrots, chopped
1/2 bunch parsley, leaves and stems separated, stems chopped
1 bunch silverbeet, leaves shredded, stems chopped
4 litres water
2 onions, diced
1 leek, trimmed, chopped
4 clove garlic, crushed
1 cup risoni
Grated Parmesan, to serve
Preheat oven to 220°C.
Divide chicken pieces between two oven trays. Toss with olive oil and season. Roast 25-30 mins until crisp and golden.
Squeeze sausages from casings into a large bowl. Roll heaped tablespoons into 20 balls and arrange on an oven tray. Chill.
Transfer chicken to a stock pot, reserving strained fat, with celery, carrot, parsley stalks and silverbeet stems. Cover with water. Bring to the boil on high. Simmer on low, partially covered, 2 hours.
In a frying pan, heat half reserved fat on medium. Cook meatballs in three batches, 3-4 mins each, turning. Drain on paper towel.
Strain stock, discarding solids.
In a saucepan, heat remaining chicken fat on medium. Saute onion, leek and garlic until tender, 4-5 mins. Stir in stock, risoni, shredded silverbeet and meatballs. Bring to boil. Then simmer, covered until risoni is tender and meatballs are cooked through, about 10 mins. Season to taste. Stir parsley through and serve sprinkled with parmesan.