200 gmchicken thigh, skin and bone removed, coarsely minced
100 gmsoft white breadcrumbs
75 gmparmesan, finely grated
½ cupfinely chopped flat-leaf parsley
2 tbspfinely chopped thyme
For chicken meatballs, mix minced chicken, breadcrumbs, parmesan, egg and herbs in a bowl with your hands to combine, season to taste and roll into half-tablespoonful balls and place on a tray lined with baking paper.
Bring chicken stock to the simmer in a saucepan over medium heat, then poach meatballs in batches until just cooked through (6-8 minutes). Remove meatballs (reserve stock) and keep warm.
Return chicken stock to the boil, add krithraki, reduce heat to low and stir continuously until tender (12-15 minutes), adding extra stock if necessary. Stir in butter and parmesan, season to taste, then stir in meatballs and chives and serve hot.
Note Kritharaki, a small Greek pasta also known as risoni, is available from Greek delicatessens. If it’s unavailable, substitute orzo.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.