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Manu's Real Recipe

Chicken meatball, spinach and risoni soup

Serves: 4 people
Prep time:



  • 500g chicken mince
  • ½ cup bread crumbs
  • 1 egg
  • 2 tsp fresh tarragon, chopped
  • Salt and pepper
  • 4 tbs olive oil
  • 1 onion, finely diced
  • 1 carrot, peeled, diced
  • 3 garlic cloves, crushed
  • ½ cup risoni
  • 1L (4 cups) Campbell’s Real Stock- Chicken
  • 50g baby spinach


  1. In a mixing bowl combine chicken mince, breadcrumbs, egg, tarragon, season with salt and pepper. Mix until well combined. Divide mince mixture into small meatballs, set aside.
  2. Heat 2 tbs of oil in a large saucepan over medium heat, cook meatballs in batches for 5 minutes or until golden brown. Remove and set aside.
  3. Reheat the saucepan with 2 tbs of olive oil, add onion and carrot, cook for 2 minutes, add garlic and cook for a further 1 minute, then add risoni, stir until combined, add Campbell’s Real Stock, bring to the boil. Reduce heat and simmer for 10 minutes or until risoni is al dente.
  4. Return meatballs and add spinach to the soup, simmer for 2 minutes. Season to taste. Serve with grated parmesan, if desired.