Italian chicken soup
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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
METHOD
- Start with the meatballs. Mince the meat together with the garlic, basil, oregano, parsley, egg, salt and pepper.
- From the mincemeat shape meatballs with the size of a walnut.
SOUP
- In a flesh pot melt the butter and add the chopped garlic gloves. Add white wine and a pinch of sugar.
- Cut the zucchini into thin strips and put them in the pot. Pour the chicken broth.
- Put the meatballs in the soup and leave them to boil 7-10 minutes, over medium heat.
- In a bowl mix together grated cheese, egg, salt and pepper. When ready, add this mixture to the soup.
- Sprinkle with red pepper flakes and parsley and serve.
