Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below