A simple soup recipe made with meatballs, pasta, and vegetables. The perfect comfort food recipe for the cold seasons.
Grind 200 grams chicken with bacon, add 3 Tbsp rinsed rice, ½ tsp salt, ½ tsp black pepper and ¼ tsp garlic powder. Mix everything with your hands until the seasoning is evenly distributed (as an alternative, use your mixer with paddle attachment).
Fill a pot with 2 quarts water and cook the elbow pasta according to package instructions, al dante. Drain and reserve.
Fill a large pot with 4 quarts water. Drop the cubed potatoes, add the salt, bay leaf and turn the heat to high.
On high heat, heat a skillet with 4-5 tablespoons oil, once hot add the onions and mushrooms, and sauté until slightly golden. Turn the heat down to medium, add the carrots and sauté for another 3-4 minutes covered with a lid, mixing about 3-4 times throughout the process.
Adjust the size of the meatballs to your liking. I like them one bite, size. They do expand a little when cooked.
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