Preparation: 15 minutes
Cooking: 20 minutes
Number of people: 2
Type of dish: Dish
250 g of chicken breast3 small potatoes60 g of pasta of your choice1 shallot1 equal tablespoon of breadcrumbs1 egg1 liter of chicken brothSaltPepperfresh parsleyOlive oil
Peel the potatoes, wash them, cut them into quarters.
Peel the shallot, cut it finely.
Heat a pan with a drizzle of olive oil and sauté the shallots for a few minutes. Add the potatoes, stir, pour in the stock, cover and simmer for 10 minutes.
During this time, we cut the chicken breast and mix it with the beaten egg, breadcrumbs, salt and black pepper.
Shape the meatballs between your palms.
After the first 10 minutes of cooking, add the pasta and meatballs. Leave to simmer uncovered for another 10 minutes. Season as needed and serve hot, sprinkled with fresh parsley.
This hearty soup can be made the day before and reheated at the last minute. Feel free to add spices to the meatballs and vegetables of your choice. The breadcrumbs can be replaced with a slice of kneaded stale bread.
Apolline Arnoud, Jellyfish France