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Chicken Polpette Brodo

This is a deliciously healthy chicken mince dish that is quick and easy to cook for a midweek meal.


  • 1pkt San Remo Short Cut Angel Hair pasta

  • 1kg lean chicken mince

  • 1 bunch spring onion, finely chopped

  • 1tbspn crushed garlic

  • ½ cup dill, finely chopped

  • ½ cup grated parmesan

  • 1 egg, slightly beaten

  • 1 ½ cup of bread crumbs

  • Olive oil

  • 2ltr Chicken stock

  • Salt & pepper

  • 1x 400gr can Cannellini beans, drained and rinsed

  • 1 bunch of English spinach, washed and shredded


  • 1.

    In a large bowl, mix chicken mince, 1/2 bunch of spring onion, parmesan, egg, garlic, bread crumbs, dill and a splash of olive oil. Combine together and season with salt and pepper.

  • 2.

    Take a small frying pan and add a little oil and place a small patty of mince mix into and cook. Once cooked, taste the patty for seasoning. Adjust if needed.

  • 3.

    Take a tray and roll small meatballs (the size of a 10c piece). Place the meatballs into the fridge for 1/2hr.

  • 4.

    Place the stock into a large pot and bring to the boil. Reduce heat to a simmer.

  • 5.

    Remove meatballs from fridge and softly place into the stock. Cook the meatballs for 10 to 15mins or until meatballs are cooked.

  • 6.

    Take the pasta and break in half and half again. So you have small strands of pasta.

  • 7.

    Add pasta to the stock and cook for 2mins or until pasta is cooked.

  • 8.

    Finally add spinach and spring onion to the pot and check brodo for seasoning.


Serves: 6-8
Time: 20 minutes

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