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Chicken & ricotta meatball broth with macaroni

Chicken & ricotta meatball broth with macaroni

We’ve added Cooks’ Ingredients Mediterranean-style crust to these meatballs for a flavour boost, but you could use regular dry breadcrumbs with a pinch of dried mixed herbs. 

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HealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 500g pack Essential British Chicken Mince
  • 175g Essential Ricotta
  • 50g Cooks’ Ingredients Mediterranean-style Crust
  • tbsp olive oil
  • 400g pack trimmed leeks, finely sliced
  • 2 clove/s garlic, sliced
  • 25g pack basil, leaves and stalks separated and roughly chopped
  • 400g can peeled Italian cherry tomatoes
  • 1 chicken stock pot
  • 160g essential macaroni


  1. In a bowl, use your hands to mix together the mince, 100g ricotta and the Mediterranean-style crust; season. Shape into 20 even balls. Heat a deep, wide-based pan over a medium-high heat with 1 tbsp olive oil and, once hot, add the meatballs and fry for 3-4 minutes or until golden all over (you may need to do this in batches). Use a slotted spoon to transfer to a plate and set aside.

  2. Drizzle the remaining 1⁄2 tbsp oil into the pan. Add the leeks, garlic, basil stalks and a pinch of salt; cook for 4-5 minutes or until starting to soften. Meanwhile, boil a kettle. Add the tomatoes and stock pot to the pan with 750ml just-boiled water, season and bring to a simmer. Once simmering, add the pasta and meatballs; cook for 10-12 minutes or until the meatballs are cooked through and no pink meat remains in the middle. Divide among bowls, scatter over the remaining basil and dollop over the remaining ricotta; season with freshly ground black pepper.


Typical values per serving when made using specific products in recipe


1,981kJ/ 472kcals



Saturated Fat












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