Chicken & ricotta meatball broth with macaroni

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.

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.