Soup with Chicken Meatballs, Vegetables and Pasta
by Editorial Staff
Ingredients
- water – 1 l.
- chicken fillet – 200 g
- potatoes – 1 pc.
- onion – 1 pc.
- carrots – 1 pc.
- zucchini – 100 g.
- bell pepper – 1 pc. (small)
- pasta – 50 g.
- olive oil – 2 tablespoons
- salt
Directions
- Peel and cut all vegetables into small cubes.
- Pass the fillet through a meat grinder, salt and form into small meatballs.
- In a saucepan, bring the water to a boil, put the potatoes.
- In a frying pan, heat the oil, fry the onions and carrots until the onions are transparent, then add the zucchini and pepper and fry for a couple of minutes, so that the vegetables are slightly gilded.
- When the potatoes are ready to put the meatballs in the pan, add the pasta as soon as the meatballs come up.
- When the soup boils, add vegetables, simmer over low heat for 3-5 minutes, season with salt to taste and remove from heat. Leave the soup for 30 minutes.
Enjoy your meal!
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