Chicken meatball soup

Name: Chicken meatball soup - Tudorita P.
Ingredients: For meatballs we need: 1 egg; 500 g chicken breast; salt and pepper to taste. For the soup we need: fresh vegetables in desired quantities: dried onion; green onion; zucchini; red/green bell pepper; parsnip; celery; carrots; tomatoes; potatoes; greens; tomato juice/paste; 2 tablespoons of oil; salt to taste; 1 liter of fermented bran soup.

Soups - Chicken meatball soup by Tudorita P. - Recipia

I have made chicken meatball soup several times when I had fresh vegetables in the fridge and wanted something simple yet hearty. It always seemed quick to prepare, especially if I already had the vegetables chopped. The meatballs made with chicken breast and egg come out quite tender, and the borscht gives it a classic Romanian soup flavor. Quick Info Total Time: About 1 hour Preparation Time: 20-25 minutes (depending on how fast you chop the vegetables) Cooking Time: 30-35 minutes Servings: 5-6 Difficulty: Easy to medium Recipe Type: Meatball soup, suitable for lunch Ingredients For the meatballs: - 500 g chicken breast - 1 egg - salt and pepper to taste For the soup: - fresh vegetables, in quantities of your choice (I use dried onion, green onion, zucchini, red or green bell pepper, parsnip, celery, carrots, tomatoes, potatoes, greens) - 2 tablespoons oil - salt to taste - 1 liter borscht - tomato juice or puree (enough to color the soup) Preparation Method 1. Chop all the vegetables as finely as you prefer. I usually cut them into small cubes for the soup. 2. Put the vegetables to boil in a pot with water and salt. I don’t add all the water at the beginning but top it up if needed, so it doesn’t end up too thin. 3. While the vegetables are boiling, I prepare the meatballs. I chop the chicken breast with a knife or process it in a food processor until it becomes a paste. I mix it with the egg, salt, and pepper, ensuring the mixture is well combined. 4. When the vegetables are almost cooked (especially the potatoes and carrots), I add the tomato juice or puree for color and flavor. 5. When the soup starts to boil more vigorously, I add the borscht. If the borscht is very sour, I add less and adjust to taste. 6. I form the meatballs the size of a walnut and carefully place them into the gently boiling soup. 7. I let them boil without a lid, over medium heat. When the meatballs rise to the surface, they are done. Turn off the heat immediately. 8. I sprinkle finely chopped greens on top (parsley, lovage, or dill, depending on what I have on hand). 9. Taste for salt and adjust if necessary. The soup is served hot, plain. Why I make this recipe often It’s quick to make, has no complicated steps, and the ingredients are flexible – I use whatever vegetables I have in the fridge. It’s light yet filling, and the chicken meatballs are not heavy. The borscht gives it the specific sour soup flavor that works well for lunch. Tips and Variations Tips: - Don’t chop the vegetables too large, so they cook quickly and don’t remain hard. - If you want fluffier meatballs, mix the meat with the egg until the mixture becomes homogenous, not just enough to bind the ingredients. - Add the borscht towards the end so the vitamin C doesn’t break down. Substitutions: - The chicken breast can be replaced with boneless thighs if you want juicier meatballs. - If you don’t have borscht, you can use bottled borscht or lemon juice for sourness, adjusting to taste. - The greens can be just parsley or lovage; the mix is not mandatory. Variations: - For a heartier soup, you can add rice or semolina to the meatballs, but the original recipe does not contain them. - If you don’t want chicken at all, you can try turkey, but the taste will be different. Serving Ideas: - The soup is good plain, but it also goes well with fresh hot peppers or a little sour cream when served, depending on preference. Frequently Asked Questions 1. Can I use store-bought ground chicken for the meatballs? Yes, but the texture is better if you chop the meat at home; it doesn’t come out as compact from packaged meat. 2. How can I make the soup more sour or less sour? Add the borscht gradually and taste; if you added too much, top up with a little hot water. 3. Can I let the soup boil longer after adding the meatballs? It’s not recommended – when the meatballs rise to the surface, they are ready. If you boil them too long, they may fall apart or become tough. 4. What do I do if I don’t have all the vegetables on the list? Use what you have – it’s essential to have at least onion, carrot, and a bit of root vegetable for flavor. 5. Can the soup be frozen? I don’t recommend it; chicken breast meatballs become dry when frozen, and the vegetables change texture. Nutritional Values Estimated per serving (if you get 6 servings): Approx. 180-220 kcal/serving, Protein: 17-20 g Carbohydrates: 10-15 g Fats: 6-8 g Values vary depending on how much vegetable or oil you use. The soup is low in calories, with protein from meat and few carbohydrates. Storage and Reheating The soup can be stored in the fridge for 2-3 days, covered. Reheat over low heat without boiling too much after adding the meatballs, so they don’t fall apart or become tough. It’s not suitable for freezing.

Chicken meatball soup

Tags

Categories