Chicken Soup with Cheese Balls

Cover the bone-in chicken with water and simmer for 40 minutes, skimming the foam as needed.

Meanwhile, dice the carrots, onions, and potatoes. Sauté the onions and carrots in vegetable oil until golden.

For the cheese balls, mix the flour, butter, cheese, and egg until smooth. Shape into small balls.

Remove the chicken, add the potatoes, sautéed vegetables, and cheese balls, and season with salt. Cook for 15 minutes. Shred the chicken and return it to the pot along with the vermicelli, then cook for another 5 minutes. Turn off the heat, stir in fresh herbs, and let it rest for about 15 minutes.