To make chicken meatballs
- Add chicken mince, Italian herb mix, garlic, salt, panko, egg and parsley to a large bowl. Mix well. Roll a tablespoon of chicken mixture to form meatballs.
- Heat oil in a large 4 litre Dutch oven on medium heat. Add chicken meatballs and cook, tossing gently for 6-8 minutes until golden and just cooked through. Remove and set aside.
To make the soup
- Heat oil in the same Dutch oven on medium-low. Trim the end of the fennel and chop the white and most of the green bits, reserving the fronds for garnish. Add fennel to the pot along with onion, saffron and garlic. Sauté for 8-10 minutes until the vegetables are caramelized and tender. Add chicken stock and deglaze. Mix well.
- Add pasta sauce and simmer uncovered for 20 minutes until fragrant. Add risoni and cook for 8 minutes. Add meatballs, mix well and cook for a further 5 minutes until heated through.
- Ladle soup in bowls and garnish with fennel fronds. Top with parmesan and serve hot with crusty bread.
