Chicken meatball soup Multicooker

Name: Chicken meatball soup Multicooker - Artemisa I.
Ingredients: 1 chicken breast; 2 carrots; 1 potato; 1 parsnip; 1 thick green onion; salt; pepper; dill; oil

Soups - Chicken meatball soup Multicooker by Artemisa I. - Recipia

Chicken meatball soup in a multicooker I used the Philips Multicooker again for a simple soup with vegetables, small chicken meatballs, and a little pasta. It’s the kind of dish that children easily accept, but it remains suitable for the whole family. The chicken breast is used entirely: the meat goes into the meatballs, and the bone is boiled for flavor. The potato and parsnip are cooked whole and removed at the end. Quick Info Preparation time: not specified in the original recipe Cooking time: not specified; depends on the program and model of the multicooker Total time: cannot be determined exactly from the available information Servings: not specified; the amount obtained depends on the volume of water used Difficulty: easy Recipe type: chicken soup with meatballs, prepared in a multicooker Ingredients 1 chicken breast 2 carrots 1 potato 1 parsnip 1 thick green onion Pasta, quantity not specified in the source recipe Salt Pepper Fresh dill A little oil Water, for the soup Preparation method 1. Debone the chicken breast. Keep the bone, as it will be used for boiling the soup. Chop the meat finely or grind it. 2. Mix the chopped chicken with salt, pepper, and herbs. In the original recipe, the herbs are mentioned in the meatball composition, and fresh dill is used at the end. Form a homogeneous mixture without adding other ingredients. 3. Peel the carrots and grate them on a large grater. Chop the green onion. The potato and parsnip are peeled but kept whole, as they will be removed from the soup at the end. 4. Pour a little oil into the multicooker bowl and select the FRY program. Add the chicken bone, chopped green onion, and grated carrots. Sauté them together for a few minutes until the vegetables start to soften. 5. Add water and switch the program to BOIL. Let the soup come to a boil. The exact duration is not mentioned in the recipe and may vary depending on the device used. 6. When the liquid is boiling, form small meatballs from the prepared meat. The small size helps the meat cook evenly and makes the soup easier to serve. 7. Add the meatballs to the soup and include the whole potato and parsnip. Let everything boil together, remaining on the BOIL program. The chicken bone stays in the pot during boiling. 8. When the meatballs are cooked, add the pasta. Adjust the soup with salt and pepper, then continue boiling until the pasta is ready. 9. Finally, remove the chicken bone, potato, and parsnip. Sprinkle with chopped fresh dill and serve the soup hot. It is important to remove the bone before serving and check the meatballs inside if you are unsure they are cooked. Since the original recipe does not specify the type or quantity of pasta, they are added according to preference and based on how thick you want the soup to be. Why I make this recipe often It is a practical recipe for days when I want a simple soup, without many steps and without intense frying. The Philips Multicooker easily transitions from sautéing the vegetables to boiling, and the meat from a single chicken breast is used both for the meatballs and to flavor the soup through the bone. The small meatballs are suitable for children, and the whole boiled vegetables can be removed without crumbling throughout the soup. The dill added at the end retains the fresh aroma and complements the flavor without needing other spices. Tips and variations Tips Form the meatballs after the soup starts boiling. This way, you can put them directly into the hot liquid, and the mixture cooks gradually along with the vegetables. Do not stir vigorously immediately after adding the meatballs. Let them firm up a little in the soup, then you can stir more gently if necessary. The potato and parsnip are added whole, according to the recipe. Thus, they can be removed at the end and do not break into small pieces during cooking. The pasta is added only after the meatballs are cooked. If added too early, they can absorb too much liquid and make the soup thicker than desired. The salt is checked after all the main ingredients have been added. The carrots, green onion, chicken bone, and pasta change the flavor of the soup during boiling. Substitutions The chicken breast does not have a mentioned substitute in the source recipe, so to keep the dish unchanged, it is recommended to use exactly this. If you do not have green onion, the original recipe does not indicate an alternative. For the closest result, keep the same quantity and do not add other vegetables without adjusting the final taste. Variations You can use the type of pasta you have on hand, as the recipe only mentions adding pasta without specifying the shape or quantity. The amount directly influences how dense the soup will be. For a clearer soup, it is useful to remove the bone and whole vegetables at the end, as done in the original recipe. If you prefer a heartier soup, you can let the potato and parsnip cool a bit, then chop them and put them back in the bowl. Serving ideas Serve the soup hot, with fresh dill on top. The meatballs, pasta, and carrot are placed directly in the bowl, while the potato and parsnip can be removed separately or cut before serving. Frequently asked questions Can this soup be made without a multicooker? Yes. The steps remain the same, except the vegetables and bone are sautéed in a pot, then water is added, and boiled on the stove. However, the FRY and BOIL programs of the Philips Multicooker are preserved in this rewrite. When are the meatballs added to the soup? The meatballs are formed and added after the water starts boiling. They are not put in cold liquid, according to the steps in the original recipe. Why is the chicken breast bone kept? The bone is boiled together with the vegetables and contributes to the flavor of the soup. It is removed at the end, before serving. Are the potato and parsnip cut beforehand? No. In this recipe, both are added whole to the device bowl and removed at the end. How much salt and pepper are used? The quantities are not specified. They are added to taste, both in the meatball mixture and in the soup, after the pasta has been added. Nutritional values The values are estimated, as the recipe does not specify the amount of water, oil, pasta, or the number of servings. Additionally, the values vary depending on the size of the chicken breast and the amount of pasta used. If the soup is divided into approximately four servings and a moderate amount of pasta and oil is used, one serving may contain approximately: Calories: 180–280 kcal Protein: 24–32 g Carbohydrates: 15–30 g Fats: 5–10 g Without pasta, the carbohydrate intake will be lower. The pasta and the amount of oil are what can change the final energy value the most. These figures should be viewed as indicative, not as an exact nutritional calculation. Storage and reheating Let the soup cool before putting it in the refrigerator and store it in a covered container. Because it contains pasta, they will continue to absorb liquid after cooling, and the soup may become thicker upon the next serving. Reheat only the amount you need, in a pot or in the device bowl, until it is well heated. If the pasta has absorbed a lot of soup, the consistency will no longer be the same as on the first day. It is better to add fresh dill at serving, not before storage.

Category: Soups Author: Artemisa I. Views: 138 Date: 25.09.2024

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