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Chop the chicken breast with the onion. Add the spices, rice and incorporate the eggs. Homogenize well the composition of chicken breast meatballs. Bring the water to a boil, and when it reaches boiling point, add a teaspoon of salt and mix until it dissolves. Form the meatballs and immerse them in the water on the fire. Let them boil until they are well penetrated, removing the foam that forms. Then add the tortelloni and let them boil according to the instructions on the package, about 8 minutes.
While the meatballs are boiling, we take care of the vegetable sauce. We clean the vegetables and rinse them with cold water. Chop the onion scales, garlic slices, and put the carrots, celery and zucchini on a grater.
Roast the tomatoes, peel them and finely chop them. Heat the oil and first fry the onion with the garlic, then add the carrots and celery. Sprinkle vegetables with hot soup from time to time, to reduce the intense taste of frying. When all the ingredients are well penetrated, add the zucchini and wait for it to penetrate as well, stirring occasionally in the bowl. Add the tomatoes and let the sauce boil for 10-15 minutes, then add the tomato paste with baked peppers, for taste and consistency. We match the taste of the sauce with salt, pepper, thyme and basil, putting these ingredients in several sockets.
When the sauce is well cooked, add it over the meatballs and tortelloni in the other bowl. Let the preparation on the fire for 6-7 minutes to blend the flavors, then turn off the heat and add the finely chopped green parsley.
It is a delicious and hearty dish, served simply, or with a vegetable salad.
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