Small balls made from minced chicken - meatballs - a very convenient universal product.
Add them to any broth or vegetable broth, put cereals or pasta, frying, favorite greens and the soup is ready. And the variations with spices and seasonings are almost endless.
Meatballs frozen in the form of semi-finished products and the finished broth allow you to cook soups in a matter of minutes.
Chicken meatball soup - general cooking principles
• Soups are boiled in chicken broth. For two liters of filtered water lay a kilogram and a half chicken meat on the bone. You can use the wings, bones and other parts of the carcass remaining when cutting chicken for minced meat to prepare the broth.
• The broth is cooked one and a half hours after boiling, periodically removing foam from the surface with a slotted spoon.
• Salt to taste half an hour before the end of cooking.
• The main ingredient of the dish, small meat balls, the size of a little larger than a walnut.
• Prepare these balls quickly and easily. Chicken meat is removed from the bones, cut into small pieces and chopped in a meat grinder with a fine wire rack. Mix with onions, browned on fast heating, with water. Add black, ground pepper, salt, raw chicken eggs. Mix, cut into small balls.
• To get half a kilogram of minced meat, take two onions, a tablespoon of water, fifty grams of butter.
• Serve such soups, sprinkled with onions, dill and parsley are also good.
French-style chicken meatball soup
A simple, almost lean soup, cooks a little over half an hour. If you knead a part of the potato in a ready-made soup with a crush, then the kids die for an appetite and you can remove the seasoning from the recipe.
Ingredients:
• Meatballs;
• Four potatoes;
• Parsley and celery root - each 40 grams;
• One onion;
• 200 grams of kohlrabi;
• 3 tablespoons of soft butter;
• A third of a teaspoon of curry;
• salt;
• Chopped greens of young dill and curly parsley.
Cooking method:
1. On a special grater, chop small strips of celery and parsley roots, kohlrabi, carrots with small strips.
2. Cut potatoes into large slices, finely chop the onion.
3. Onions are fried in butter until transparent.
4. Add chopped roots and carrots. Stir frying for five minutes.
5. Sprinkle curry, mix thoroughly.
6. Put the pot with water on rapid heating, add potatoes and bring to a boil.
7. Lay the meatballs. With a weak boil, cook for twenty minutes.
8. Add kohlrabi, fry, salt. Bring to readiness.
9. Sprinkle with chopped herbs.
Chicken Meatball Vegetable Soup
Light soup from those that are usually served to the table to improve appetite. It will be just wonderful if, after the New Year's feast, you treat them to your guests and loved ones.
Ingredients:
• Meatballs;
• Chicken broth;
• 200 gr. frozen peas;
• One pepper of canned sweet pepper;
• A small carrot;
• Onion;
• A few medium cloves of garlic;
• 20 ml of sunflower oil, plus two tbsp. tablespoons of sweet cream;
• Spices;
• Parsley - a pair of twigs.
Cooking method:
1. Shred straws canned peppers, carrots.
2. Chop the garlic.
3. Fry onion chopped into small pieces in a boiling rast. oil until transparent.
4. Introduce the butter, crushed, or crushed garlic. Simmer on low heat for two minutes.
5. Pour the chicken stock into the pan. Pour sweet pepper, carrots, green peas, boil everything for fifteen minutes.
6. Lay the meatballs.
7. When the meatballs pop up, add the fried onions, salt, add spices.
8. After seven minutes, remove from heating.
9. It is advisable to garnish soup spilled on plates with fresh parsley.
Italian Chicken Meatball Soup Wedding
In the tradition of European cuisine to serve various light soups for the wedding feast. The Italians are preparing cheese soup with meatballs, we will try this dish and you and I. In the absence of a specific type of cheese, you can use any other with a pronounced taste.
Ingredients:
• Main chicken stock;
• 200 grams of "paste";
• Meatballs;
• A quarter cup of grated Parmesan cheese;
• 150 grams of spinach;
• clove of garlic;
• A couple of sprigs of curly parsley.
Cooking method:
1. When you are cooking meatballs, add minced parsley and minced garlic to the minced meat.
2. Finely grate Parmesan.
3. Boil the pasta until half cooked, fold it into a colander and rinse.
4. Grind the spinach.
5. Put the meatballs and pasta into the boiling broth. Cook on low heat until the meatballs float.
6. Add spinach, boil for another seven minutes.
7. The dish is ready, served hot, sprinkled with grated Parmesan.
Chicken Meatball Cream Soup
Another recipe from the "cook fast and healthy" series. Despite the addition of cream and butter, the soup is very easy to digest.
Ingredients:
• Main chicken stock;
• Meatballs;
• Unsalted sweet cream butter - 1 tbsp. l .;
• Homemade fat cream - 2/3 cup;
• 50-60 gr. flour;
• Four potatoes;
• Half of the bulb;
• Two medium-sized turnips;
• A small carrot;
• A bunch of leaves of tender parsley;
• Hand-ground pepper.
Cooking method:
1. Peel vegetables, cut into thin slices.
2. In the boiling broth, lower the meatballs, boil for ten minutes and remove to a separate plate.
3. Put the plates of vegetables in a pan, cook until completely softened.
4. Remove the prepared root crops, grind through a large sieve or grind with a blender. Put the resulting mashed potatoes back into the broth.
5. Fry the flour to a beautiful amber color, cool, pour cool cream. Stir so that there are no lumps.
6. Pour the flour into the soup. Pour in gradually, in a thin stream. We do not stop stirring the broth.
7. Put butter in a saucepan with cream soup.
8. Remove the boiled dish from the heat. In this case, meatballs are laid out in plates, filled with ready-made soup, sprinkled with greens on top.
Mushroom Chicken Meatball Soup
If you have some mushrooms and half chicken carcass, try making a hearty mushroom soup. A small portion will be a great start to a hearty meal, and first-meal lovers can enjoy without worrying about excess calories.
Ingredients:
• Chicken balls;
• Prepared broth;
• 250-300 grams of any fresh mushrooms or two handfuls of dried;
• Three potatoes;
• Carrots, onions for frying;
• A third cup of rice;
• Leaf "Lavrushki";
• Hand-ground black pepper;
• Peas of allspice.
Cooking method:
1. Pre-soak dried mushrooms for about an hour in cold water. Rinse, boil for twenty minutes. Drain, cut into strips.
2. Raw mushrooms cut into slices without boiling.
3. Pour rice into a pan with boiled chicken broth.
4. After boiling, cook rice for 4-5 minutes. Lay chicken meat balls.
5. Periodically removing the foam, boil the meatballs for about half an hour.
6. Finely grate the carrots, chop the onion. Sauté over low heat until the onions are transparent.
7. Pour crushed dry or raw mushrooms. Simmer until excess moisture evaporates.
8. Add roasting and pepper to the soup, boil for another 10 minutes with minimal heating.
Children's Chicken Meatball Soup
The soup with meatballs floating in it is certainly delicious, and if you can slowly fetch a pasta elephant or a star from your mother, then the bottom of the plate shows up too quickly. So you can ask for an addition and start all over again.
Ingredients:
• Chicken Meatballs;
• Broth;
• Broccoli - 100 grams;
• One small carrot;
• Pasta "Alphabet" or children's curly;
• Three potato tubers.
Cooking method:
1. Add the broccoli, crushed by the blender, to the minced chicken, in the process of making meatballs.
2. Place the meatballs on the bottom of the pan, pour chicken broth. Let the soup boil.
3. Reduce heat, cook on low heat for a quarter of an hour.
4. Cut into small cubes potatoes, carrots can be grated coarsely on a grater or chopped into strips.
5. Pour vegetables into a saucepan, bring to a boil. Fill up pasta. Fifteen minutes later, the soup is ready.
Soup with Chicken Meatballs, Cream Cheese and Mushrooms
Simple and quick economy class soup. One of the most satisfying recipes.
Ingredients:
• Broth;
• Meatballs;
• Three processed cheese "Friendship";
• 250 gr. fresh mushrooms, can be frozen;
• Half of the bulb;
• Medium-sized carrot;
• Chopped greens for decoration.
Cooking method:
1. Fresh mushrooms cut into slices, if using frozen, thaw in advance.
2. Grate 1/2 carrots, chop the second half with straws.
3. Chop the onion into small pieces.
4. Cut the potatoes into cubes.
5. Pour the vegetables into a pot with boiling broth. Cook until half-cooked potatoes.
6. Fry the mushrooms in a pan with the addition of sunflower oil. When the water from the mushrooms has evaporated, add the processed cheese grated with large cells. Cheese can be cut into slices.
7. Put the cheese-mushroom mass in the soup. Cook until cooked for about twenty minutes on the weakest heat.
Soup with chicken meatballs (vegetable cream soup)
The vegetable components of the recipe fit perfectly into the diet.
Ingredients:
• Prepared broth and meatballs;
• One zucchini squash;
• 150 grams of cabbage "Broccoli";
• 100 ml of milk, low-fat cream can;
• Half a glass of sweet canned corn;
• 2.5 tbsp. l olive oil;
• A couple of sprigs of dill.
Cooking method:
1. Throw chicken meatballs into a pot of boiling broth.
2. After fifteen minutes, remove the meatballs into a separate bowl with a slotted spoon.
3. From the inflorescences of broccoli, collect all the hard parts.
4. Cut the zucchini into two-centimeter-sized cubes.
5. Add chopped vegetables to the broth. After boiling, boil for a quarter of an hour.
6. Pour in cream or milk. Salt, if necessary, allow to boil.
7. Remove from the stove, wipe the vegetables with liquid through a rare sieve.
8. Pour the soup into the plates. In each serving, put a few mini meatballs, corn, add a little olive oil, sprinkle with chopped dill.
Soup with chicken meatballs "Bogatyr"
Another simple recipe from a children's kitchen. If your baby does not eat soups with slices of boiled meat, try offering him meatball soup and be sure to promise that a good appetite will make him a hero.
Ingredients:
• Chicken balls (meatballs);
• Broth;
• Half onions;
• Half a medium-sized carrot;
• Five potatoes;
• Sunflower oil for frying.
Cooking method:
1. Peel potatoes, cut into pieces.
2. Finely chop the carrot, chop the onion.
3. Fry in boiling vegetable oil carrots and onions until a beautiful amber color.
4. Pour potatoes into boiling chicken broth on the stove, cook until half cooked.
5. Pour the frying, put in a pot with meatball soup. Bring it under closed lid until cooked.
6. If desired, you can pepper, sprinkle with chopped herbs.
Chicken Meatball Soup (Bulgarian Chorba)
It differs from ordinary chorba soup in broth. Chicken broth is diluted with bread kvass, in a proportion of two to one.
Ingredients:
• Chicken meatballs;
• The main chicken stock - 2 l;
• Bread kvass - 1 l;
• 100 grams of white cabbage;
• A glass of canned or frozen green peas;
• Half the middle head of garlic;
• Onion bulbs;
• Four potatoes;
• A small carrot;
• A teaspoon of dried celery or lovage;
• Big pepper of bell pepper;
• Fresh tender greens.
Cooking method:
1. Form carrots, potatoes, bell pepper into cubes.
2. Chop the onions with a knife, chop cabbage with straws.
3. Put a pot with broth on a strong fire.
4. When it boils, lower the chopped vegetables into the pan, add the garlic cloves, green peas.
5. After boiling at a low boil for fifteen minutes, lay the meatballs.
6. When the vegetables are soft and the meat balls float, pour in the kvass.
7. Pour lovage or celery, herbs, pepper.
8. Pull the lid on for 8 to 10 minutes.
Chicken Meatball Soup - Tips and Tricks
• Meatballs will be softer and juicier if you add a little stiffened white bread soaked in milk into the minced meat and squeeze it well after that. Instead of bread, boiled rice is sometimes used for these purposes.
• If you add a whole onion of white onion to the cooking broth, it will turn out to be more transparent and acquire a rich onion taste.
• It is not recommended to dilute salted meat broth with water. Dip a gauze bag in the pan with any washed cereals for 7-10 minutes, it will absorb excess salt.
• A pleasant golden color to the broth will give a small amount of onion husk decoction, hot dill.
• If you didn’t have time to remove the scum from the surface before boiling and it had time to settle to the bottom, quickly pour a glass of boiled cold water. Var will rise up, and you can easily remove it. You can also correct the situation by filtering the broth through a sieve.
