I have been watching Ina Garten's 'Back to Basics' on the UK Food Network (obsessively, my husband would assert) and saw her make this the other day. It is a famous recipe in the blogosphere, and consists of little chicken meatballs in a good chicken broth with diced carrots, onions, spinach and parsley. Tiny pasta is added, in my case risoni, and it is topped with grated Parmesan. I made the meatballs by mixing a couple of skinned pork sausages (Ina recommends chicken sausages, but it is tricky to find good quality ones), with some minced cooked chicken, some breadcrumbs, garlic, grated Parmesan, an egg and lots of chopped parsley. The little balls are baked in the oven, which keeps the fat down. Meanwhile, cook the carrot and onion in the stock until tender - use good homemade stock, and we got through 2 pints of it for our dinner! - and then add the pasta about 10 minutes before serving. In the final minute, add a handful of chopped spinach, the meatballs and lots of parsley and serve piping hot with Parmesan on top. Delicious!