Vegetable soup with chicken breast meatballs

Vegetable soup with chicken breast meatballs

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The roots (carrots, parsley, parsnips and celery) are cleaned, washed, cut and boiled with 3 liters of cold water. When foam forms, it is collected and discarded. Top up with hot water, when it drops, to boil.

Onions and garlic are cleaned, washed, chopped and lightly sautéed, until slightly softened, in enough oil and over low heat.

Wash the tomatoes, cut them into cubes and “melt” them over low heat, with the onion and garlic in the pan, until the liquid drops.

Choose the parsley leaves, wash, dry and chop finely.

Meanwhile, wash the meat, shape and grind. Add: egg, finely chopped onion, rice (picked, washed and drained well in advance), chopped parsley, salt and pepper. Mix the composition well, and if it is too soft, you can add 1 tablespoon of white flour.

With a teaspoon, take the composition of the meat, shape the meatballs, through white flour, or with your hands greased with oil and put them directly in the soup pot, which has been stopped from boiling.

After all the meatballs have been added to the pot, let the soup boil for another two or three boils, then add, before the last boil, the hardened vegetables.

Fill with warm water, if it has dropped too much, season, to taste, with salt and pepper and if, checking, the meatballs are cooked, take the pot off the heat, sprinkle with chopped parsley, cover with a lid, and after 10 minutes of "rest", the soup can be served.