2. Blanch the spinach in cold water for later use.
3. Mix the chicken breast paste, chopped carrots and chopped onions evenly, add salt, cooking wine, soy sauce, pepper and chicken juice, add egg white and starch, and stir with chopsticks.
4. Boil the water first. When bubbles begin to appear in the mouth of the pot, put on gloves and squeeze the meatballs out with the tiger's mouth.
5. put the meatballs directly in the pot, and don't stir the next one. After all the meatballs are put into the pot, slowly stir the formed meatballs, skim the floating foam with a spoon, cover the pot and cook for 5- 10 minutes. In the meantime, stir the meatballs to make them evenly heated and float slowly.
6. Add the spinach to the fried water, add the right amount of salt and pepper, and add the stirred eggs after the water is boiled.
7. Turn off the fire after the water is boiled ~ Add balsamic vinegar, and the super delicious chicken meatball vegetable soup is ready.