Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. Start with the meatballs. Mince the meat together with the garlic, basil, oregano, parsley, egg, salt and pepper.
  2. From the mincemeat shape meatballs with the size of a walnut.

SOUP

  1. In a flesh pot melt the butter and add the chopped garlic gloves. Add white wine and a pinch of sugar.
  2. Cut the zucchini into thin strips and...

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METHOD

  1. Start with the meatballs. Mince the meat together with the garlic, basil, oregano, parsley, egg, salt and pepper.
  2. From the mincemeat shape meatballs with the size of a walnut.

SOUP

  1. In a flesh pot melt the butter and add the chopped garlic gloves. Add white wine and a pinch of sugar.
  2. Cut the zucchini into thin strips and put them in the pot. Pour the chicken broth.
  3. Put the meatballs in the soup and leave them to boil 7-10 minutes, over medium heat.
  4. In a bowl mix together grated cheese, egg, salt and pepper. When ready, add this mixture to the soup.
  5. Sprinkle with red pepper flakes and parsley and serve.
 

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Ingredients 4 persons
  • FOR THE MEATBALLS
  • 2 boneless meat from chicken legs
  • 1 tsp garlic powder
  • ½ tsp. dried basil
  • ¼ tsp dried oregano
  • 1 tbsp fresh parsley
  • salt and pepper
  • 1 egg
  • FOR THE SOUP
  • 7 cups chicken broth
  • 30 g butter
  • 1-2 cloves garlic
  • 50ml white wine
  • pinch of sugar
  • 1-2 zucchini
  • 1 egg
  • salt and pepper
  • 1 tbsp parmesan
  • 1 Tbsp. pecorino cheese
  • ¼ tsp chili flakes
  • 2 tbsp fresh parsley
Recipes. The Cook & Chef Institute