Chicken Meatball Soup

Name: Chicken Meatball Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 100g Chicken breast (raw); 75g Potato (washed, peeled, diced); 50g Carrot (sliced); 40g Celery (trimmed, washed, cut into sections, minced celery reserved); 50g Onion (30g minced, remaining sliced); 1 Egg white; 25g Bread (soaked in water until soft); 150ml Milk; 1 Bay leaf; 30g Butter; to taste Fine salt; to taste Black pepper; to taste MSG (monosodium glutamate); to taste Chicken broth (for cooking meatballs)

French-style chicken meatball soup, rich, aromatic and delicious.

35 min

Easy

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Ingredients

Chicken breast (raw) 100g

Potato (washed, peeled, diced) 75g

Carrot (sliced) 50g

Celery (trimmed, washed, cut into sections, minced celery reserved) 40g

Onion (30g minced, remaining sliced) 50g

Egg white 1

Bread (soaked in water until soft) 25g

Milk 150ml

Bay leaf 1

Butter 30g

Fine salt to taste

Black pepper to taste

MSG (monosodium glutamate) to taste

Chicken broth (for cooking meatballs) to taste

Instructions

Grind filling

Grind raw chicken breast and 30g onion into a fine paste using a meat grinder. Add egg white, soaked soft bread, milk, salt, and MSG, then mix well to make the filling.

Cook meatballs

Squeeze the filling into small meatballs. Bring chicken broth to a boil, add the meatballs, cook until done, then remove.

Prepare ingredients

Strain the meatball cooking broth thoroughly. Peel and slice the remaining onion, slice the carrot, cut the celery into sections, and dice the potato.

Sauté and simmer

Heat a frying pan, melt the butter. When the butter is moderately hot, stir-fry onion slices, carrot slices, and bay leaves until fragrant. Pour in the strained chicken broth, add diced potato and simmer for a while. Then add the small meatballs and minced celery, season with salt, MSG, and black pepper to taste.