Chicken Meatball Soup

Cooking method

1. Step 1:

   

   How do you make chicken meatball soup? Gather all the ingredients you'll need. If you don't have chicken broth, you can make the soup with water. I'm using ground chicken breast, but a ready-made store-bought option works too. Any vegetables will do — fresh or frozen.

2. Step 2:

   

   Salt the ground chicken and mix it well.

3. Step 3:

   

   Shape the meat into walnut-sized meatballs. To keep the meat from sticking to your hands, dampen them lightly with water.

4. Step 4:

   

   Rinse the vegetables under running water first. Peel the carrot and cut it into cubes or quarter-rounds.

5. Step 5:

   

   Peel and wash the onion. Cut it into small cubes.

6. Step 6:

   

   Core the bell pepper, removing the seeds and stem. Cut it into small cubes. Feel free to use peppers of different colors.

7. Step 7:

   

   In a suitably sized pot, bring the chicken broth (or water) to a boil. Drop the chicken meatballs into the broth and stir. Cook them over moderate heat for 5 minutes.

8. Step 8:

   

   Add the prepared carrot and onion to the broth. Cook for 5–7 minutes, keeping the soup at a gentle simmer rather than a hard boil.

9. Step 9:

   

   Peel the potatoes and cut them into medium cubes.

10. Step 10:

    

    Add the diced potatoes to the soup.

11. Step 11:

    

    Add the prepared bell pepper and stir. Bring the soup to a boil. After 2–3 minutes, season with salt. Always salt soup at the end of cooking, once the vegetables are nearly done and can absorb the salt evenly. If you salt too early, while the vegetables are still firm, the salt stays in the broth and the vegetables turn out bland. Cook the soup until the vegetables are tender.

12. Step 12:

    

    Near the end, add the allspice berries and bay leaf and stir. Simmer the soup over low heat for 5 minutes.

13. Step 13:

    

    Let the soup rest on the turned-off stove for 10–15 minutes, then serve.

14. Step 14:

    

    Enjoy your meal!