Italian Meatballs with Rice & Broth

INGREDIENTS

• 2.5 tbs Broth of Life Vegetable Stock powder with 1 litre boiling water
• 2 tbs Broth of Life dehydrated bone broth with 750ml boiling water
• 2 tablespoons of Broth of Life Dehydrated Bone Broth
• 2/3 cup arborio rice
• 500g beef mince
• 1 garlic clove, crushed
• 3/4 cup finely grated parmesan
• 1 cup fresh breadcrumbs
• 2 eggs, lightly beaten
• 1/3 cup finely chopped fresh flat-leaf parsley leaves
• 1 tablespoon lemon juice
• 4 stalks silverbeet, stalks and leaves thinly sliced
• 1 cup frozen peas

METHOD

1. Cut the lemon into wedges
2. Put the stock and bone broth in a large saucepan. Bring to the boil and add the rice. Reduce heat to medium-high and cook for 10 minutes.
3. Combine mince, garlic, 1/2 cup parmesan, breadcrumbs, eggs and parsley in a bowl and season with salt and pepper. Roll your mixture into balls around a tablespoon size.
4. Gently add the meatballs to the stock mixture, we used a ladle to do so. Cook for 10 minutes or until the rice is nice and tender and meatballs are cooked throughout. 
5. Put in the lemon juice, silverbeet and peas & stir into the mixture. Cook for a further 1 to 2 minutes or until just tender.
6. Distribute amongst 4 serving bowls.
7. Top with remaining parmesan & serve with lemon wedges.

BUY FULLY DISSOLVING BONE BROTH POWDER

BUY DEHYDRATED BONE BROTH