Chicken Meatball Soup

Cook the rice.

Finely grate one onion and the garlic.

Combine the ground chicken, cooked rice, grated vegetables, and egg, then mix well.

Season with spices, add the flour, mix, and let rest for 10 minutes.

Dice the onion finely and coarsely grate half of the carrots.

Sauté the prepared vegetables in vegetable oil until golden brown.

Separately, slice the remaining half of the carrots into rings, cube the potatoes, and boil them in broth.

With moistened hands, shape the meat mixture into small balls and sear them in vegetable oil.

Add the meatballs and the sautéed vegetable soffritto to the partially cooked vegetables in the broth, and simmer for 5–10 minutes.