150gmspinachcooked frozen or use a bunch of fresh picked
100gmred capsicumvery finely diced
1TablespoonThymefinely chopped
25gmparmesanExtra for serving
Instructions
Combine all of the ingredients for the meatballs, adding a pinch of salt. Roll into walnut sized balls, setting aside till all of the meat is rolled.
Bring the stock to simmer in a medium sized pot that is not too wide, so the meatballs are covered with the stock. Simmer 4-6 minutes till they are cooked and are firm to touch. Spoon them out and set aside.
Using another pot warm the oil and add the onion, garlic, capsicum and thyme and gently sweat till softened. Add the remaining poaching stock to the onions and simmer till reduced by nearly half. (There will be about 1 cup to 1 1/2 cups of stock remaining)
Add the beans, chicken and spinach and simmer till they are all warmed through ( if you are using fresh spinach this will still be the same.
Finish the dish with extra parmesan ( 2 tablespoons, or sprinkle on when serving). This can be served with pasta, barley or fregola, or just bread and salad