Chicken Polpette Brodo

Ingredients

• 1 cup pasta
• 400g chicken mince
• 1 bunch of spring onion, finely chopped
• 1 handful of basil, finely chopped
• 1 tbsp crushed garlic
• 1 tsp chilli powder
• 1/4 cup grated parmesan
• 1 egg, slightly beaten
• 1/2 cup of bread crumbs
• 1 ltr chicken stock
• Olive oil
• Salt, ground pepper
• 1 bunch of bok choy, washed and roughly chopped 

Method
- In a large bowl, mix chicken mine, spring onion, parmesan, egg, garlic, bread crumbs, basil and a splash of olive oil. Combine together and season with salt and pepper.
- Roll small meatballs and rest them in a tray. Place the meatballs into the fridge for 30 minutes.
- Heat the chicken stock in a large pot and bring to the boil. Reduce the heat to a simmer. Meanwhile, boil water in another pot, add a bit of salt and half cook the pasta, . Drain and put aside.
- Remove the meatballs from the fridge and softly place into the stock. Cook the meatballs for 15 minutes or until all meatballs are cooked.
- Add the pasta to the stock and cook for 2 minutes or until pasta is cooked. Season the brodo with a good pinch of salt and ground pepper.
- To serve, place bok choy in a bowl, then add the brodo to the bowl, the heat from the stock will cook the bok choy.

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