To begin making the meatballs in cream, take a saucepan and add the pre-cut vegetables along with the cold broth. Cover and cook everything for about 20 minutes.<\/p>\n
Next, blend the raw chicken breast and the ham with the grated cheese and a pinch of pepper. Transfer the mixture to a bowl and add the finely chopped parsley. Season with salt and start forming small meatballs.<\/p>\n
Drain and blend the cooked vegetables with a few tablespoons of broth. Bring the remaining broth to a boil and cook the meatballs for about 4 minutes.<\/p>\n
Meanwhile, pour the vegetable cream into a pot, add some broth to achieve the desired consistency, bring it briefly to a boil, then remove from heat. Drain the meatballs and serve them with the hot vegetable cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
To begin making the meatballs in cream, take a saucepan and add the pre-cut vegetables along with the cold broth. Cover and cook everything for about 20 minutes. Next, blend the raw chicken breast and the ham with the grated cheese and a pinch of pepper. Transfer the mixture to a bowl and add the […]<\/p>\n","protected":false},"author":2,"featured_media":1151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"yoast_head":"\n