Italian soup with meatballs

As a rule, we cook meatballs from pork, beef or mixed mince. Meanwhile, soup meatballs can also be made from white poultry meat, almost anything - chicken, turkey. You can take lean veal for meatballs. The convenience of the soup is that you can add any spicy herbs to it and give it the taste you like, or different every time.

Ingredients

• 2 chicken breasts with skin
• 1 small turnip
• 1 carrot
• 1 small onion
• 2 tbsp. l. butter
• 2 tbsp. l. fresh bread crumbs
• 1 egg
• salt, pepper, nutmeg, parsley, herbs to taste

Directions

1. Peel carrots and turnips, cut into strips. Wash, dry and chop the onion and parsley.
2. Wash the chicken breasts, dry and mince. Add egg, onion and parsley, bread crumbs, salt, pepper and nutmeg to the minced chicken. Knead well. Roll 16 walnut-sized balls from minced meat. Boil 1-1.5 liters of water in a saucepan, put meatballs in it. Cook over medium heat for 7 minutes. Remove prepared meatballs with a slotted spoon and set aside.
3. Heat butter in a frying pan, pour in half a glass of meatball broth. Add vegetables and cook for 5 minutes. Transfer vegetables to a saucepan. Pour in the remaining broth, add spices, salt, boil for 10 minutes.
4. Return the meatballs to the soup and quickly bring to a boil. Remove from heat, cover and let it brew for 10 minutes.