Place the chicken and vegetables in a pot covered with water and salt, and cook over medium heat for 1 hour.

Strain the broth, remove the meat from the carcass, and discard the rest.

Mix the meatball ingredients, shape them, and cook in the air fryer with a drizzle of oil on top, at 356°F for 15 minutes.

Heat the saffron in the microwave for 30 seconds to enhance its flavor.

Put the broth (about 3 1/3 cups) in a saucepan, and when it comes to a boil, add the saffron and pasta shells, cooking for 8 minutes.

After 5 minutes, add the shredded meat and meatballs.

Plate and serve nice and hot.