Vermicelli Soup with chicken balls | Ojao

Ingredients

• 100 g Ojao Gluten Free vermicelli
• 450 g Ground chicken meat
• 1 Egg
• 1 ml (¼ tsp) Ground nutmeg
• Pinch of ground cinnamon
• Pinch of ground cloves
• Pinch of Salt and pepper
• 1 Onion, finely chopped
• 2 tablespoons (30 ml) Butter
• 2 Carrots, peeled and cut into rings
• 2 Garlic cloves, finely chopped
• 1.5 liters (6 cups) Chicken broth
• 2 cups (500 ml) Potatoes, peeled and cubed
• ½ cup (125 ml) Chopped parsley