2 serving sizes
- 2 jar 135g of porcini mushrooms cream
- Half glass of white wine
- 250g of minced chicken meat
- 100g of grated Parmigiano Reggiano cheese
- 1 egg
- 50g of breadcrumbs
- Half spoon of wild fennel
- Half spoon of chive
- 1 liter of vegetable broth
In a large bowl combine minced chicken meat, breadcrumbs, egg, grated Parmigiano Reggiano cheese, half glass of white wine, wild fennel, salt, pepper and gently mix all the ingredients with your hands until evenly distributed.
Scoop up a small amount of the mixture and roll it in your palms into 1 to 1.5-inch meatballs.
Bring a large pot of vegetable broth to a boil. Reduce heat to medium-low and gently add the meatballs to broth. Cook for about 20 minutes. When the meatballs are almost cooked, in a separate pan pour the porcini mushroom cream and heat for about 5 minutes.
Pour the porcini mushroom cream into a deep dish place the meatballs on top and sprinkle with some pepper and chive to taste.