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You'll need

2 litres (8 cups) chicken stock, plus extra if necessary 500 gm kritharaki or risoni pasta (see note) 150 gm butter, coarsely chopped 100 gm parmesan, finely grated 2 tbsp finely chopped chives   Chicken meatballs 200 gm chicken breast, skin removed, coarsely minced 200 gm chicken thigh, skin and bone removed, coarsely minced 100 gm soft white breadcrumbs 75 gm parmesan, finely grated 2 eggs ½ cup finely chopped flat-leaf parsley 2 tbsp finely chopped thyme


  • 01
  • For chicken meatballs, mix minced chicken, breadcrumbs, parmesan, egg and herbs in a bowl with your hands to combine, season to taste and roll into half-tablespoonful balls and place on a tray lined with baking paper.
  • 02
  • Bring chicken stock to the simmer in a saucepan over medium heat, then poach meatballs in batches until just cooked through (6-8 minutes). Remove meatballs (reserve stock) and keep warm.
  • 03
  • Return chicken stock to the boil, add krithraki, reduce heat to low and stir continuously until tender (12-15 minutes), adding extra stock if necessary. Stir in butter and parmesan, season to taste, then stir in meatballs and chives and serve hot.
Note Kritharaki, a small Greek pasta also known as risoni, is available from Greek delicatessens. If it’s unavailable, substitute orzo.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

“The kritharaki at Melbourne’s Mama Baba tastes just like my yiayia’s – can you please share the recipe?”
Tony Mangos, Melbourne, Vic

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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