- Broth chicken - 500 milliliters
- Chicken breast - 1 piece
- Egg - 3 pieces
- Tomatoes - 800 Grams
- Pepper bulgarian yellow - 2 pieces
- Salt, pepper, olive oil - - To taste
- Green - - To taste
- Loaves of round bread - 3 pieces
First of all, the chicken breast needs to be ground into minced meat using a processor or a conventional meat grinder. We drive into the chicken ground meat 1 egg, salt, pepper, mix it well. From the resulting stuffing we form small meatballs. We put the meatballs in a baking dish, sprinkle with oil - and put in the oven, heated to 220 degrees. Bake until cooked. Take a deep saucepan, fry in it until the transparency of onions in olive oil. Bulgarian pepper is sent to the oven (it is possible together with meatballs) and baked until the formation of scorching black. Tomatoes for a couple of minutes put in boiling water. With tomatoes and peppers peel. Gently cut them - try to keep the vegetables as much juice as possible. Add the sliced tomatoes and peppers to the fried onion. Stir, bring to a boil and simmer for another 5 minutes, then pour all the chicken broth (how much to fill - see for yourself the desired consistency), once again bring to a boil and cook for 15 minutes on low heat on the lid. Then the soup with a blender is brought to a homogeneous consistency, salt-pepper, put on the fire, warm up - and the soup is ready. Meatballs are ready, soup is ready, it remains only to prepare pots of bread (if you want, you can finish cooking soup and just serve it with meatballs). So, take our round loaves of bread. We cut off the top of the bread, carefully cut out the flesh with a knife (from it you can make breadcrumbs, for example). Two eggs are beaten with salt, the resulting mixture is a good lubrication of the inner shell of our grain pots. We put the greased pots in the oven - and bake for 5-7 minutes at 220 degrees. Actually, all the ingredients are ready - you just need to serve the soup. We take a bread pot, pour a hot soup into it and add a few meatballs, and, if desired, decorate with fresh herbs. Done!
Servings: 3-4