A bowl full of comfort for when the weather is grim

It’s food to ladle into big bowls and eat with both hands wrapped around it, knees tucked up under the table or up on the couch.

Chicken meatballs with beans and broth by Elizabeth Hewson. Photo: Nikki To / TWAM

The autumn rains have arrived in many parts of Australia. Where I am it feels like it has been raining for weeks. It’s the kind of damp that lingers – leaving the garden smelling and looking green, and the windows slighty foggy. It’s the sort of weather that calls for meatballs. But not as you know them. Today’s meatballs are poached so they stay soft and bouncy. They’re slipped into a pot of brothy beans and winter leaves, and simmered just long enough for everything to taste like it belongs together. It’s food to ladle into big bowls and eat with both hands wrapped around it, knees tucked up under the table or up on the couch.

The spongy meatballs are a mix of chicken, breadcrumbs and cheese, with a fragrant speckle of thyme leaves and lemon zest. The key is keeping them all the same size. You often start with good intentions, but as you roll, you get distracted and the meatballs grow bigger and bigger. They don’t need to be exact – just consistent, so they cook evenly.

Here, I serve them with humble tins of butter beans, transformed with the help of stock and acid. Their beigeness is brightened by the deep, vibrant colours of winter leaves. You could also serve the meatballs with small pasta cooked in the broth – just don’t skip the braised leaves.

For those around Australia where the rain hasn’t reached you – sending some of it your way, along with this comforting dish.

Try too my chocolate coffee bundt cake recipe here.

A bowl full of goodness.. Photos: Nikki To

What’s not to love in this heartwarming dish?

Chicken meatballs in broth

Ingredients

• 500g chicken mince
• 60g (½ cup loosely packed) parmesan
• 40g (½ cup) breadcrumbs or panko crumbs
• 1 egg, whisked
• 1 tablespoon thyme leaves
• 1 lemon, zest only
• Salt and pepper
• 500ml chicken stock
• 2 tablespoons extra virgin olive oil
• 1 leek, finely sliced
• 2 garlic cloves, finely chopped
• 2 x 400g cans butter beans, drained and rinsed
• ½ teaspoon red wine vinegar
• Handful of cavolo nero, ripped from stem
• Garlic-rubbed toasted bread, to serve

Method

1. To make chicken meatballs, combine the chicken mince, cheese, breadcrumbs, lemon zest, egg, thyme and a generous pinch of salt and pepper. Squish everything together with your hands to combine well. Roll into bite-size meatballs. Keep your hands wet to avoid mixture sticking all over your hands as you roll. Patience is the key. Take your time to keep meatballs small and of similar size. (These will keep in the fridge, covered, for up to 3 days. They also freeze well.)
2. Pour stock and 125ml (½ cup) of water into a medium-sized saucepan; place over a medium heat. Once simmering, add the meatballs in batches and cook for 5 minutes or until they float to the surface. Remove with a slotted spoon and cook remaining meatballs. Set aside and reserve the stock.
3. In a wide frypan or large saucepan with a lid, heat the olive oil over a medium heat. Add the leek and garlic and cook for 4-5 minutes, or until softened and sweet. Add the butter beans and stir to coat in the leek mixture. Pour in the reserved stock, along with a splash of red wine vinegar and a good pinch of salt. Let it simmer for a couple of minutes then, using a fork, press down on a few beans. This will help thicken the broth and make it creamy.
4. Add the cavolo nero. Cover with a lid and let it cook for 2 minutes, or just until it starts to wilt. Add the meatballs and let everything simmer for another minute or so with the lid on. If you’re using radicchio, stir it through right at the end so it keeps its colour and crunch. Spoon into bowls, and top with extra Parmigiano Reggiano and a dash of olive oil. Serve with garlic-rubbed toast on the side. Serves 3-4