Meatball soup with vermicelli
Description
Hearty and aromatic soup. This light and quite classic version is ready to serve.
Instructions
- 1
Step 1
1. Wash the chicken breast, dry it, and pass it through a meat grinder. Season the minced meat with salt and pepper to taste. Pour water into a saucepan and place it on the stove.
- 2
Step 2
2. With wet hands, shape the meat mixture into small balls. Place the meatballs into boiling salted water. Once boiling, reduce the heat and carefully remove the foam to keep the broth clear.
- 3
Step 3
3. Meanwhile, peel the potatoes and cut them into small cubes.
- 4
Step 4
4. Place in a saucepan.
- 5
Step 5
5. Peel the onion and carrot and chop finely.
- 6
Step 6
6. Place the onion in a frying pan with heated vegetable oil, and after 2-3 minutes add the carrot. Fry over medium heat, stirring, until golden brown.
- 7
Step 7
7. Add the vegetables to the soup.
- 8
Step 8
8. All that's left is to add the pasta, cook for just 3-4 minutes, then remove the soup from the heat. Cover with a lid and let it steep for another 10-15 minutes. Add fresh herbs before serving.