Put the broth ingredients in a pot and cook low heat for three hours.
Filter the broth and set aside.
Remove the rosemary sprig and mince together meat and vegetables. Add the flour and the minced herbs. Shape into small meatballs and fry until in oil until golden brown.
Add the eggs and the flour to the filtered broth and beat well. Put on fire and let thicken for five minutes. Season the cream with black pepper and serve with the meatballs.
Chicken Meatballs with Egg Sauce
The broth:
150g chicken breast
1 cacciatorino salami
1 potato
1 carrot
1 onion
1 courgette
1 sprig of rosemary
2 Swiss Chards leaves
500ml water
The meatballs:
4 tbsp flour
1 sprig of parsley
3 sage leaves
10 basil leaves
The cream:
2 eggs
30g flour
black pepper