Rezeptbuch der osteuropäischen Küche
Chicken soup with meat balls

Chicken soup with meat balls

This chicken soup goes above and beyond with spicy meatballs added to a classic chicken broth. This enriches the  conventional dish with that certain something - a recipe, perfect for experimentation.

Ingredients

  • 800 g of ground chicken or turkey
  • 2 chicken wings
  • 2 big potatoes
  • 1 big carrot
  • 150 g white long grain rice
  • 2 cloves of garlic
  • Salt and spices to taste

Description

The ingredients of this chicken soup almost demand culinary ideas. With the spices you have complete freedom of choice. In which direction would you like to carry the taste of this Eastern European recipe? Hearty home cooking with salt and pepper or may it be more exotic with chillies, coriander and other spices from the Far East?

The spice mixture Chmeli-Suneli would give this soup a touch of the kitchen of Georgia with mixed dried herbs and pepper. Or how about a dash of Garam Masala? This hot spice blend from India relies on cinnamon, cloves and cumin. Whatever spice you choose, the result is a fortifying soup, the perfect dish for cold days.

Chicken soup with meat balls

80 minutes
Print

1. Cut potatoes into stripes.

2. Roughly grate carrot.

3. Finely chop cloves of garlic.

4. Cook rice until soft.

5. Mix minced chicken, salt and spices according to taste.

6. Add cooked rice.

7. Mix all the ingredients well and form meatballs.

8. Place the meatballs into the freezer for 20 minutes.

9. Cook chicken wings with garlic in 3 l of water for 30 minutes.

10. Remove chicken wings and add potatoes to the broth.

11. Add carrots.

12. Stir and skim off foam.

13. Place meatballs into the soup.

14. Cook for another 25 minutes.

15. Season with salt and pepper according to taste.

16. Garnish with fresh green herbs and serve hot.

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