Easy, tender soup, which will not spoil your figure - soup with chicken meatballs. The best recipes in our selection.
Soup with meatballs is probably the most favorite soup for both adults and children. Some people eat the meatballs first, and some people save them for a snack. In any case, I do not know indifferent to such a dinner. Meatballs can be made from absolutely any minced meat: pork and beef, chicken, turkey, mixed and even fish. But less caloric diet soup obtained from chicken meatballs.
This soup can be prepared with rice or vermicelli filling. Or you can do without it, by adding green beans or asparagus. And if you do not fry vegetables, but chop them finely and boil them, you will get very tasty, light and healthy soup. Here is such a diet soup with chicken meatballs, and I suggest you cook it.
- Potato 3-4 pcs.
- Chicken breast 1 pc.
- Carrot 1 pc.
- Eggs 1 pc.
- Onion 1-2 pcs.
- Thin vermicelli 150-200 g
- Fresh herbs 1 bunch
- Bay leaf 1 pc.
- Salt to taste
If your chicken breast, like mine on the bone, then cut off the pulp and cut it into pieces.
We will have meatballs with greens. Therefore, we cut it too. You can just cut off the branches and cut the bunch into several parts, as the greens will still be crushed. I take parsley and cilantro. If desired, you can also add dill, or you can then add it to a plate with ready-made soup.
We put the cut bone in a saucepan and fill it with water, about 2.5-3 liters. We cook it for about half an hour. This time will be enough for us to prepare minced meat and frying.
If you have boneless fillets, then immediately start cooking minced meat.
Grind the pieces in a meat grinder chicken meat and greens. Can be used instead of a grinder food processor or blender. And you can not fool your head with grinding and take minced meat and mix it with finely chopped herbs, which you can not add.
We spread the minced meat in a deep plate and add salt and an egg.
Mix everything well together. To prevent the minced meat from being so liquid, add one or two tablespoons of semolina to it. Stir and let the semolina swell for about 15 minutes. After that, we wet our hands in water and form small meatballs, which we put on a plate.
Now peel the potatoes and cut them into small cubes. We also clean onions and carrots. Onion cut into small cubes. We rub the carrots with a fine grater. We heat up the pan. Pour a little oil and fry until golden brown.
You can not fry the vegetables, but add them to the pan along with the potatoes. And if desired, you can add a little green beans and green onions to the frying.
After the broth is cooked, take out the bone from it and put the potatoes.
As soon as the water boils, put one meatball into the pan and add salt, given that we have already salted the minced meat.
After 20 minutes, pour the vermicelli into the soup and mix immediately so that it does not stick together. Instead of vermicelli, you can take a handful of rice, but it must be poured along with potatoes.
Cook the soup for about 8-10 minutes more and turn it off.
Everything. We can pour light soup with meatballs on plates, sprinkle with fresh herbs and enjoy its taste. Good appetite!
Recipe 2: Minced Chicken Meatball Soup (with photo)
After a hard day at work, a delicious soup with chicken meatballs and rice will help replenish your strength. We have specially prepared step by step recipe with a photo so that you can repeat the entire cooking process without any problems. The dish is perfect not only for a family dinner or lunch, but also for baby food.
- minced chicken - 400 g,
- rice - 100 g (½ cup),
- potatoes - 250 g (4 pcs.),
- carrots - 150 g (1 pc.),
- onions - 150 g (1 pc.),
- egg - 1 pc.,
- garlic - 30 g,
- fresh cilantro - 20 g,
- olive oil - 30 g,
- black pepper, soup seasoning, salt - to taste.
In a three-liter saucepan, collect 2 liters of water, pour rice into the water. Put the rice on the stove, cook over medium heat for about 20-25 minutes.
Add to chicken mince egg and salt.
Stir the mince thoroughly.
Form from minced chicken meatballs and add them gently to the boiling soup.
Grate carrots.
Cut the potatoes into medium-sized cubes with a knife and add to the soup. Let the soup simmer for another 10 minutes until the potatoes are tender.
Finely chop the onion with a knife.
Pour olive oil into a heated skillet. Add carrots and onions.
Fry the onion and carrots over low heat for about 10 minutes. Roasting should turn out a beautiful golden color.
Carefully transfer the roast to the soup.
Add seasoning, salt and pepper to soup.
Mix thoroughly with a ladle ready soup in a saucepan.
Finely chop the fresh cilantro with a knife, peel the garlic cloves and mince with a garlic press.
Ready rice soup with chicken meatballs pour into plates, add herbs and garlic.
Recipe 3: Chicken Meatball Soup (Step by Step)
Delicate soup with chicken meatballs is a great option for a light dinner or lunch. The dish is very dietary, but incredibly tasty!
Soup with meatballs is such a familiar and ordinary dish for our cooking. Almost every housewife at least once cooked such a soup in her kitchen, each has her own tricks and secrets of cooking this dish. The dish is far from overseas, but it can be prepared in completely different ways.
Soup can be made more or less high-calorie, as you like. The main process of preparing this dish is, of course, chopped meat. The meat for making meatballs should be fresh, it is advisable to add onion, spices and liquid to the minced meat - boiled chilled water or milk, preferably cold.
You can use absolutely any meat, from chicken to beef. But minced white meat has its undeniable advantages: it is quick to cook, meatballs are more tender, and it is also an excellent option for those who are on a diet, because chicken or turkey breast is lower in calories than red meat.
If you want to make the dish more low-calorie - instead of vermicelli or pasta, add buckwheat, rice or barley groats. Today I'm going to show you how to make my Meatball Soup, which is quick and easy to prepare and even more delicious to taste.
- Chicken fillet - 400 gr.
- Onion - 2 pcs.
- Potatoes - 2 pcs.
- Carrots - ½ pcs.
- Vermicelli - 30 gr.
- Dill - 10 gr.
- Salt - 1 tsp
- Black ground pepper - 5 gr.
- Oregano - ½ tsp
- Milk - 20 ml.
Let's prepare all the ingredients for making our warming soup. Minced meat is prepared as follows: chicken fillet we interrupt in a blender or meat grinder along with one onion. Add water or milk and mix well. Pepper and salt minced meat to taste, add greens. In this case, dill works well. Leave the mince in the refrigerator for at least an hour.
While our minced meat is infused in the refrigerator, we peel the potatoes and carrots, then chop them into a large cube. Carrots can be cut or grated, as you like more. Pour the vegetables with water or broth and put on a small fire, until the vegetables are half cooked.
With wet hands, we form small meatballs from the chilled minced meat. We wet our hands with cold cold water so that the minced meat does not stick to our hands and the meatballs take on a beautiful shape. When the water with our vegetables has already boiled, carefully throw the meatballs into the broth. Mix thoroughly so that the meatballs do not stick to the bottom of the dish and do not stick together. If you want to make the soup more high-calorie, fry the meatballs for butter until golden brown, then add to soup.
After half an hour, add vermicelli or any other small pasta to the soup, also stir thoroughly and cook the dish until tender.
Chop the onion into small cubes, finely chop the greens. Remove the soup from the heat, add oregano or other spices to taste, add the onion and herbs and cover with a lid. Leave the dish for about 10 minutes. If you want to make the dish more tender, first fry the onion in butter. Thus, the soup will acquire a creamy aroma and delicate taste.
Serve the finished soup hot to the table. Pairs well with freshly baked garlic buns or a loaf in butter. Bon Appetit!
Recipe 4: Chicken Meatballs and Vermicelli Soup
Vermicelli soup with chicken meatballs is a favorite soup. Such a light first course will be not only tasty, but also healthy - appetizing, fragrant, it is suitable even for those who follow the figure. And if you add a minimum of sweet red pepper, then children will appreciate this soup for its colorfulness.
This recipe is perfect for those who care about the calorie content of the dish and its diet. The calorie content of a serving of soup with chicken meatballs is only about 150 kcal!
- chicken fillet - 300 g
- potatoes - 6 pcs.
- vermicelli - 60 g
- onion - 1 pc.
- carrots - 1 pc.
- bell pepper - 1/3 pc.
- salt - to taste
- ground black pepper - to taste
- parsley - to taste
- dill - to taste
- vegetable oil - for frying.
Rinse the chicken fillet and cut into pieces. Then grind into mince. To do this, you can use a meat grinder or blender. It is necessary to roll small balls from minced meat. So that the stuffing does not stick in the process, first moisten your hands with water.
We collect water in a saucepan and put it on fire. When the water boils, throw meatballs into it. They should cook for 15 minutes.
In the meantime, the potatoes must be peeled, washed and cut into small pieces. Add chopped tubers to the pan to the meatballs, salt and pepper the soup.
Peel and wash carrots. Grate on a fine grater.
We also clean, wash and chop the onion. Fry onions and carrots in a frying pan vegetable oil until golden. Then add the vegetables to the soup.
5-7 minutes before readiness, add small vermicelli to the soup.
Wash bell pepper and cut into small cubes. Add to soup.
2 minutes before readiness, add chopped greens (parsley and dill) to the soup. We serve the dish on the table. Bon Appetit!
Recipe 5, Step by Step: Chicken Meatball and Rice Soup
Soup with meatballs - a recipe from childhood. Cook it without frying, and it will turn out delicious diet dish that even the smallest members of the family can taste. The ingredients used are available and easy recipe in execution. It perfectly diversifies your daily menu. This soup cooks much faster than other meat soups. To prepare meatballs, you can use any minced meat that you like best - pork, beef, chicken, mixed.
- Water - 2 l
- Minced chicken - 300 g
- Rice - 3 tablespoons
- Potatoes - 3 pcs.
- Carrots - ½ pcs.
- Bulgarian pepper - ½ pcs.
- Onion - ½ pc.
- Butter - 20 g
- Allspice - 3 pcs.
- A mixture of peppercorns - 6 pcs.
- Bay leaf - 1 pc.
- Ground black pepper - to taste
- Salt - to taste
cook necessary products. Wash and clean vegetables. Rinse the rice 3 times until the water runs clear.
Salt, pepper minced chicken. Add a piece of butter and mix well.
Form balls. So that the stuffing does not stick to your hands, moisten them with water. Small meatballs will cook much faster.
Pour water into a saucepan and put it on fire.
Cut potatoes into medium sized cubes.
Chop the pepper into strips.
Also chop the carrots. You can grate it, but larger pieces will retain more nutrients.
Salt the boiled water, throw onions and meatballs into it. If you do not like boiled onions, just cut it a little and throw the whole head. To give the soup a golden hue, leave one layer of the husk on the onion. Remove the foam with a slotted spoon or a regular tablespoon.
Immediately add vegetables and rice to the pot. Bring to a boil and reduce heat until the broth is clear. Boil 20 minutes until done.
Remove the boiled onion from the pan.
10 minutes before the end of cooking, season with allspice, a mixture of peppercorns and bay leaf. Sprinkle the soup with dried or fresh herbs. Turn off the heat and let stand covered.
Delicious and fragrant soup ready with meatballs. Serve with a smile.
Recipe 6: Chicken Meatball Noodle Soup (Step by Step Photos)
The great thing about this noodle soup with chicken meatballs is that it's very light and very satisfying at the same time. Here and vegetables, and noodles, and chicken meat in tender meatballs. And for me, the most valuable thing is that this soup is also quite easy to prepare.
- Carrot 1 piece
- Onion 2 pieces (1 piece for meatballs, 1 piece for soup)
- Salt 1 teaspoon (heaped)
- Bay leaf 2 pieces
- Potatoes 500 grams (3-4 pcs.)
- Ground black pepper 0.5 teaspoons
- Noodles 100 grams
- Chicken fillet 400 grams
In order for the soup to be as tasty as possible, it is advisable to get homemade chicken. But even if the extraction of a domestic chicken turns out to be an impossible task, do not be discouraged. The soup is still delicious!
So, first we put a pot of purified water on the fire. I focus on the word “purified”, as I myself was personally convinced of the difference in the taste of soup cooked in purified and unpurified water. If you have chicken broth, you can also use it to make this wonderful soup. The next step is to prepare the vegetables. Peel the potatoes and cut into small cubes. I have these cubes about 1 × 1 cm in size. But larger pieces will also fit. And put them in boiling water.
Onions and carrots are also chopped at your discretion. I try to do it in as small pieces as possible, but do not grate. I like it when orange carrot inserts are visible in the soup. Chopped carrots and onions go into the boiling broth after the potatoes, salt, pepper and add the bay leaf.
Now take a piece of chicken. I have half a chicken. The chicken I came across is not small, and my piece weighed 400 grams. This piece is enough for me for a saucepan with a volume of 3 liters. Grind it with a blender or meat grinder. In the same way, chop a small onion. Mix minced meat with onion and salt it to taste. I suggest adding onions for the juiciness of future meatballs. The chicken fillet itself is rather dry and the meatballs are too dense for the child.
With handles moistened in water, we form small balls from minced chicken and lower them into boiling broth. By this time, our vegetables have time to boil for 10 minutes.
After 5-7 minutes of boiling, dip the noodles into the soup and after 2-3 minutes remove from heat. If your noodles are large, you can boil them a little longer. We let our soup brew and cool slightly and you can serve it to the table!
Recipe 7: How to cook vegetable soup with chicken meatballs
- Chicken 1 kg
- Parsley (root) 2 pcs
- Carrot 3 pcs
- Onion 1 pc
- Potatoes 4 pcs
- Chicken egg 1 pc
- Bread crumbs 50 g
- Garlic 2 sh
- Bay leaf 2 pcs
- Salt to taste
- Peppercorns 3 g
- Ground black pepper to taste
Remove the meat and skin from the chicken. Put the skeleton and bones in a saucepan, cover with cold water, add 1 peeled carrot and one peeled onion, bring to a boil. Remove the foam, reduce the heat, put the bay leaf and peppercorns and cook for 1 hour. Strain the broth. Cut 2 carrots and parsley roots into half circles and throw into the boiling broth. Boil 10 minutes. Peel the potatoes, cut into cubes and also put in the broth. Boil 5 minutes.
Pass chicken meat and skin through a meat grinder along with garlic. Add bread crumbs, egg, salt and pepper. Knead and beat the minced meat.
Shape the minced meat into meatballs larger than a walnut and gently lower them into the soup. Cook for 10 more minutes. Salt and pepper the finished soup to taste, sprinkle with herbs and serve.
Recipe 8: Vermicelli Soup with Chicken Meatballs
- potatoes 6 pcs
- boneless chicken fillet 300 g
- salt to taste
- ground black pepper to taste
- carrot 1 piece
- onion 2 pcs
- fresh parsley to taste
- vermicelli 4 pinch
- sour cream 1 tbsp
- vegetable oil 2 tbsp.
Ingredients listed are for a 5 liter saucepan. To begin with, we need to take 6-7 large potatoes, peel them and put them to boil in the main soup pot in salted water.
My chicken fillet and cut into pieces. We clean the bulb. We need to turn the chicken fillet and onion into minced meat.
Salt and pepper the resulting minced meat.
We form meatballs from the minced meat and send it to the broth, where the potatoes are boiled. As the meatballs cook, foam will form, remove it.
We take carrots and onions, peel them. Cut the onion into cubes, and rub the carrots on a fine grater. Heat a frying pan with vegetable oil and fry the onions and carrots.
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Soup with chicken meatballs is a hearty and easy-to-cook dish. Various seasonings, some features of the recipe will help to prepare dietary, children's and rich options for men. Consider best recipes this delicious and healthy dish.
All housewives have their own idea of what a real and most correct soup with meatballs should be like. Someone thinks that it is not necessary to cook the broth separately: the balls already give a meat flavor, there are those who cannot imagine a dish without small ones. pasta. But we will tell you the basic recipe, which was once published in the “Book of Nutritious and Healthy Food”, 1955, approved by the Institute of Nutrition of the USSR Academy of Medical Sciences!
For soup, prepare:
- whole chicken (1-1.2 kg);
- potato starch - 2 tbsp. l.;
- potatoes - 4 pcs.;
- small vermicelli - a handful;
- carrots and onions - 2 pcs.;
- bay leaf, salt and pepper to taste.
First, cut the chicken and remove all the meat from the bones. Scroll the meat through a meat grinder, add onion, chopped into very small cubes, put a little starch, salt and pepper. Form into balls the size of Walnut. We cook fragrant broth on chicken bones. The broth will turn out rich, transparent, if you are not too lazy to constantly remove the foam with a slotted spoon and, without letting the broth boil too much, reduce the heat to a minimum.
We clean the vegetables, rub the carrots on a fine grater, and cut the onions and potatoes into cubes and thin bars. Put potatoes in boiling chicken broth, and while it is boiled, sauté carrots and onions in a small frying pan. Add vegetables to potatoes. When the potatoes have become soft, gradually “cast” the meat balls, and add small pasta.
Boil the soup over low heat for another 10 minutes, after which we add salt, pepper, bay leaf and herbs. Turn off the stove and let the soup brew. The soup is served in portions: juicy meat balls, small pasta, potatoes combine wonderfully and you can eat the dish spoon by spoon. Lightly salted herring, pickled cucumbers or sauerkraut can be served with a hot first course.
An ideal seasoning for soup is fresh or dried parsley.
With the addition of vermicelli
Instead of small noodles, you can put long vermicelli in the soup and cook without potatoes. Such a dish will turn out to be unusual and will look like a thick stew of pasta and fragrant juicy meat balls.
Cooking soup step by step:
- Boil the vermicelli in chicken broth for a few minutes until it becomes transparent.
- Put the meatballs in the soup.
- Add dry herbs.
- Boil everything until the balls are ready.
This version of the soup is good because you can make it thicker or thinner by changing the proportions of the vermicelli. Hearty, warming, it will go especially well with any grated cheese that is sprinkled on the stew before serving.
Vegetable soup
Soup with meatballs can be served as an appetizer dish to improve digestion. It is appropriate after plentiful feasts, libations, and can be a great start to a family dinner.
For cooking, we need - meatballs, any vegetable mixture (with pepper, green peas, meatballs, carrots, onions, and so on), chicken broth and a couple of garlic cloves. Chicken bouillon bring to a boil, add vegetable mix and cook until half cooked. Next, send the balls of minced chicken and boil everything again until cooked (about 7 minutes). On the final stage add greens, crushed garlic cloves and let it brew a little. Serve with sour cream and warm white bread.
Recipe in Italian
The Italian variation of minced chicken meatball soup contains an interesting (and at the same time traditional Russian) vegetable - turnip, which is not used so often in cooking today. The first dish turns out to be light, contains only 170 kcal per 100 g and can be safely recommended to ladies on a diet.
We will need:
- one large yellow turnip;
- one head of onion or leek stalk;
- large chicken breast;
- one carrot;
- egg;
- breadcrumbs or crumbs of a white loaf;
- two tablespoons of butter;
- salt, pepper, nutmeg - a pinch.
To begin with, finely cut vegetables - turnips and carrots into thin strips. Chop the onion into cubes, and the leek into rings. Pass the breast fillet through a meat grinder, add onion, bread crumbs, an egg, a little nutmeg. Thoroughly knead the minced meat so that the consistency becomes dense. Form meatballs from minced meat and boil them in boiling water. We take out the finished meat balls with a slotted spoon, let cool.
While the meatballs are cooling, heat the butter in a frying pan and add half a glass of broth in which the balls were boiled. Sauté turnips, leeks and carrots until vegetables are translucent. We shift the vegetables into the broth and cook for 7-10 minutes until the vegetables are fully cooked. It remains to add meatballs to the soup and turn off the dish. The last stage is a generous portion of greens: it will give the soup a beautiful appetizing look. Pour the soup into bowls and serve with onion ciabatta.
It's easy to make a soup truly Italian by sprinkling grated parmesan cheese over the soup.
Mushroom soup with chicken meatballs
Soup with meat balls and mushrooms - gourmet hearty meal, which will decorate Sunday lunch for the whole family. Mushrooms can be taken any: fresh champignons, and can be frozen or dry. The amount of mushrooms should not be excessive, otherwise this ingredient will “kill” everything else, and the soup should “sound” harmoniously.
First, fry the mushrooms with carrots, onions in a saucepan in butter. Boil three potato tubers in a saucepan, knead them with a wooden pusher. Add vegetables with mushrooms, boil slightly, then meat balls and simmer for another 10 minutes. At the very end, season with dried parsley, and to enhance the mushroom flavor, put a little thyme.
The finished dish can be supplemented with cream or sour cream - they perfectly complement the taste. You can eat it with brown bread or toast from a long loaf.
How to cook for children?
Kids are big fans of chicken meatball soup. Especially if it is cooked in a light and clear chicken broth.
Cooking for children step by step:
- Boil the broth on the chicken bones left over from cutting the breasts.
- Add the onion to the broth (when it becomes soft, remove the onion).
- We add a little semolina to the minced chicken - so the balls do not lose their shape, and acquire additional tenderness.
- In the boiling broth we put the potatoes, cut into thin strips.
- Add carrots, grated on a fine grater.
- Put in meat balls.
- Fall asleep small vermicelli or stars.
- Cook the soup over low heat until the meatballs are cooked.
The soup should brew a little, acquire saturation. Season the soup with parsley or green onions- you decide. Not all children like greens, so it is worth considering the preferences of small eaters.
Meatballs for soup can be prepared in advance and frozen. It is good to keep the semi-finished product on hand to prepare a fresh fragrant soup at any time.
In a slow cooker
A slow cooker will not reduce the hassle and in any case you will have to sculpt meatballs for soup. But there will be no need to monitor the soup and be afraid that it will be overcooked - the smart device will cook everything by itself, saving the hostess time for her beloved family.
To cook at the bottom of the multi-bowl, fry the carrots and onions, add potatoes there and fill everything with broth. Put meatballs in the broth, turn on the "soup" mode and leave to cook. This option is better to cook without pasta: otherwise they will “turn sour”, and the broth will become cloudy.
Pour the finished soup into bowls, seasoning with a generous portion of fresh herbs. Serve with slices of bread, pickled gherkins or barrel tomatoes.
You can cook such a soup with spinach (this is how they like to cook in France) or add meat balls to any cream soups. Chicken is tender and dietary meat, so you don’t have to be afraid of the waist.
First courses are an integral part of our daily diet. Basically, the daily preparation of soups is based on what exactly is in our refrigerator. A basic set of vegetables such as potatoes and carrots form the basis of the soup. But additional vegetables, herbs, spices, meat are also added to it. It is precisely the presence of one or another ingredient at home that is decisive. In order to quickly prepare a variety of soups, you need to have a supply of auxiliary ingredients. To do this, you can prepare a portion of minced meat in advance and freeze it. Later, wonderful meatballs for soup are prepared from it. You can also freeze green beans, Bell pepper, broccoli and much more, which makes the soups really tasty and bright.
This time we will share a recipe for soup with chicken meatballs and rice, the soup turns out to be delicious, satisfying, and easy to cook. It can be considered a dietary first course that can be eaten by everyone without exception, even small children.
We will give a basic recipe for minced chicken meatball soup, we will cook the soup with rice, but instead of rice, you can put a small thin pasta, homemade noodles, buckwheat or bulgur.
Taste Info Hot soups / Soup with meatballs
soup ingredients
- minced chicken - 300 g;
- potatoes - 2-3 pieces;
- carrots - 1 pc.;
- rice - 2 tablespoons;
- salt, pepper, bay leaf;
- sunflower oil - 30 ml;
- garlic - 1 clove;
- fresh herbs (dill) - a few branches.
How to make delicious soup with chicken meatballs and rice
First, pour 2 liters of drinking water into a saucepan and put on fire.
We clean and wash the potatoes, and then cut them into small strips. Put the potatoes in boiling water, adding the bay leaf. 
Then clean and wash the carrots. We rub it on a grater.
Heat up a small frying pan, add 30 ml sunflower oil and fry the carrots for 3-4 minutes. 
Then add the fried carrots to boiling water.
After the carrots, put the rice in the soup. 
We make minced chicken, you can take a ready-made store or cook it yourself by chopping chicken fillet in a blender or meat grinder.
Salt and pepper the minced chicken, with wet hands we form balls the size of a quail egg from it. 
We send the meat balls to the soup and cook it for about 15 more minutes. Cook the soup until all the ingredients are ready. 
Prepare greens and garlic. Dill sprigs are thoroughly washed, sorted and finely chopped. Peel the garlic clove and run it through a garlic press. We fill the soup with these ingredients. Salt and pepper the finished soup, remove the pan from the heat and cover it tightly with a lid. 
Leave the soup with rice and chicken meatballs in this form for 15 minutes, and then serve. 
Soup with chicken meatballs is a win-win option for everyday, diet and children's menus. It doesn't matter if the meatballs are large or small, the size of a cherry or the size of a walnut. The main thing is the taste and the ability to retain shape when cooked in broth!
Meat balls are prepared from chicken fillet, in which there is a maximum amount of protein and practically no fat. The minced meat does not contain any fillers, except for an egg, a couple of pinches of salt and pepper. Moreover, you can not even add an egg to it if it suddenly was not at hand or you are allergic to it. The protein present in the chicken fillet instantly coagulates in boiling water, due to which the meat balls keep their shape perfectly (this is clearly visible in the recipe photo).
No rice! It is not added to classic chicken meatballs. And although this practice is sometimes found - it will already be meatballs, besides, the soup will turn out not as transparent as we would like.
Many housewives add raw or sautéed onions to minced meat. Such an additive is especially relevant for pork and beef meatballs, which are excellent "friends" with onions in any of its manifestations. But it is not necessary to add onions to chicken - this is a matter of taste.
Ingredients
For meatballs
- chicken fillet 300 g
- egg 1 pc.
- salt 0.5 tsp
- mixture ground peppers 2 chips
For soup
- potatoes 3 pcs.
- onion 1 pc.
- carrot 1 pc.
- vegetable oil 1 tbsp. l.
- salt 2 tsp
- parsley 5 g
- bay leaf 1 pc.
- water 2 l
Chicken meatball soup recipe step by step
First, let's prepare the minced meat for the meatballs. To do this, grind the chicken fillet with a meat grinder or blender (in a bowl for crushing ice). Add salt, pepper and chicken egg to minced meat. Mix well and put it in the refrigerator for a while. If you don't like it too viscous consistency minced chicken with an egg, you can add 1 tablespoon of semolina to it, and then let it brew for 15 minutes in the cold so that the cereal swells a little. In this case, the minced meat will become denser, but I still recommend that you do without semolina and enjoy the pure meat taste.
Peel potatoes and cut into small cubes. Pour it into a saucepan, pour cold water so that it does not reach the edge of the dish by 2 centimeters. Bring to a boil, add salt and cook for 10 minutes, not forgetting to remove the foam.
While the potatoes are cooking, we are preparing the frying. To do this, peel the onion from the husk, cut into small cubes and sauté in vegetable oil.
When the onion becomes transparent, add carrots to it, previously peeled and chopped on a fine grater. Fry the vegetables until the carrots are fully cooked - about 5-7 minutes. It should become ruddy, and not just soft, only in a well-fried form, carrots will give the soup a special color and aroma. Pour the cooked roast into a bowl.
We form meatballs - small balls the size of a nut and immediately send them to a boiling soup (we reduce the fire a little so that the broth does not become cloudy with a strong boil). Work quickly so that all the meatballs reach readiness at the same time. It is most convenient to scoop up minced meat with a teaspoon dipped in cold water. Hands, by the way, can also be dipped into water from time to time so that minced meat does not stick to them.
Cook soup with meatballs for 10 minutes - meat balls should float to the surface and reach full readiness. Add finely chopped parsley and bay leaf, let it boil and remove the pan from heat.
Cover the pot with a lid and let the soup brew for 5-10 minutes. During this time, the meatballs will sink to the bottom of the pan, absorbing some of the broth. Pour the soup into bowls and serve.
