Chicken meatball and orzo broth

Method

1. 1 Mix the sausagemeat, parsley, lemon zest, 2 tbsp of the parmesan, the breadcrumbs and some salt and black pepper in a medium bowl. Form into 16 equal-size meatballs.
2. Heat the oil in a frying pan, set over a medium-high heat and fry the balls for 4-5 minutes until lightly golden, then set aside. 3 Bring the stock to a simmer in a medium pan and add the porcini mushrooms. Cook for 7 minutes over a low heat, then add the leek and meatballs for 3 minutes more.
3. Meanwhile, cook the orzo in a separate pan of salted boiling water according to the packet instructions, adding the broccoli for the final 3 minutes. Drain, rinse under cold water, then add to the stock and meatballs and serve with the remaining parmesan on top.