Chicken meatball soup pasta

Make the soup with A. Bring water to a boil in a pot, add A, and simmer for 50 minutes, adding water halfway through, then strain through a colander

Make the chicken meatballs. Put all the ingredients in B into a bowl and mix well until sticky. Bring a pot of water to a boil, add a pinch of salt (not included in the recipe), and boil the chicken meatballs rolled into bite-sized balls

Once they float, place them in ice water with a little salt (not included in the recipe)

Prepare the ingredients for the soup: thinly slice the carrots and shiitake mushrooms, separate the shimeji mushrooms into ovaries, julienne the celery, cut the onion into 1cm pieces, cut the green onions into 2cm pieces, and cut the cherry tomatoes in half lengthwise

Add [4] and [3] to 1.2 liters of [1] and simmer for 20 minutes. Add the green onions cut into 2cm pieces and once they have softened, season with soy sauce

Boil the capellini in boiling water with 1% salt, drain in a colander, place in [4], and garnish with green onions and Parmesan cheese