Chicken soup with meatballs, kale, and ditalini pasta

Energy value of 1 serving: 300 kcal (the entire recipe makes 4 servings)

Ingredients:

Broth:

- 2 chicken legs (320g)

- 1 onion (100g)

- 2 carrots (100g)

- 1 celery root (100g)

- 1 parsley root (80g)

- 2 bay leaves, a few allspice berries and peppercorns

Meatballs:

- ground turkey (400g)

- 1 chicken egg (55g)

- 2 tablespoons of breadcrumbs (20g)

- 1 clove of garlic

- 1 teaspoon dried oregano or basil

- salt

- pepper

Extras:

- 100 g ditalini pasta

- 100 g kale

PREPARATION:

Pour water into a pot, add chicken legs, season with one teaspoon of salt, and wait for the water to boil. When the water starts boiling, skim off the foam with a spoon. Then add the peeled carrots, celery root, parsley root, onion, bay leaves, allspice, pepper, and cook for about 2 hours over low heat. In a bowl, mix the meat with the egg, breadcrumbs, garlic, and spices. Form small balls (about 2–3 cm in diameter). Gently drop them into the boiling water in the pot and cook for 10–12 minutes, until they float and are cooked through. In a separate pot, cook the ditalini pasta according to the instructions on the package. At the end of cooking, add the torn kale leaves to the broth and cook for another 2-3 minutes. Place a portion of pasta in a bowl, pour over the hot broth with meatballs and kale.

Enjoy your meal!

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