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

  1. Peel and cut all vegetables into small cubes.
  2. Pass the fillet through a meat grinder, salt and form into small meatballs.
  3. In a saucepan, bring the water to a boil, put the potatoes.
  4. 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.
  5. When the potatoes are ready to put the meatballs in the pan, add the pasta as soon as the meatballs come up.
  6. 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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