Meatball Vegetable Pot Pie Soup

Potato Ingredients

• 500 gr potatoes, steamed and mashed
• 1 egg
• 1 tsp salt
• 1 tsp pepper

Material contents

• 2 tbsp butter
• 1 onion, cut into 2
• 2 cloves garlic, finely chopped
• 2 carrots, diced
• 100 gr fragrant mushroom @RichManBrand, soak in hot water, then cut into 2
• 8 meatballs, diced
• 100 gr chickpeas, cut into 2
• 1 piece of corn, shelled
• 1 tsp salt
• 1 tsp pepper
• 1 egg
• Enough water

Supplementary material

• Sufficient grated cheese for topping
• Aluminum foil cup

How to make

• 1. In a bowl mix the steamed potatoes that have been mashed with salt, pepper and chicken eggs, stir until well blended, and set aside first
• 2. Heat the pan, add the butter, then sauté the onions and garlic, stir-fry until wilted
• 3. Then add the pieces of meatballs, add the pieces of chickpeas, corn, carrots and fragrant mushrooms, stir until well combined
• 4. Add a little water, add salt and pepper, stir until well mixed, then add the chicken eggs, Cook until the vegetables are cooked, adjust the taste, turn off the heat
• 5. Prepare an aluminum foil cup, add the stir-fried vegetables then cover the top with the skin
• 6. Brush the surface of the skin with egg, add grated cheese. Bake in preheated oven at 180℃, until skin is browned (25 minutes). Remove, serve warm.

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