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Soup with minced chicken meatballs

Soup with chicken meatballs

Simple, tasty, made from everyday ingredients, and very appetizing! Soup with chicken meatballs comes to the rescue when you're tired of your usual lunchtime soups. Light, thanks to the chicken meatballs, and filling, thanks to the rice and potatoes, this soup will please everyone in the family.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken fillet

400

Rice

100

Potatoes

Carrots

Onion

Eggs

Water

2.5

Vegetable oil

Dried spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 11 % 1 g

Carbohydrates 56 % 5 g

40 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

How do you make soup with chicken meatballs? Get everything ready. Peel the onion, potatoes, and carrot and rinse them clean under running water. Steamed long-grain rice is best — it won't go mushy as it cooks. For the meatballs I use chicken fillet, but you can use any part of the chicken or buy it ground.
Step 2:

Add the rice to boiling water and cook it for 7–10 minutes over low heat, until tender. Cooking time depends on the type of rice, so check the package instructions. Drain the cooked rice in a colander and rinse it briefly with cold water. For the filling, run the chicken fillet through a meat grinder.
Step 3:

In a large bowl, combine the ground chicken and cooked rice. Add the egg, a little salt, and spices. For seasoning I use a couple of pinches of ground pepper and dried dill. Mix it all well until evenly combined.
Step 4:

Pour the water for the soup into a pot and bring it to a boil. Shape small meatballs with your hands and drop them into the boiling water. Why boiling? In boiling water the meatballs get "sealed" all over, firm up, and won't fall apart as they cook. Bring everything back to a boil. Foam will rise as it does, and you'll want to skim it off with a slotted spoon.
Step 5:

Cut the peeled potatoes into small pieces and add them to the meatballs in the pot. Bring to a boil, lower the heat a little, and let it simmer.
Step 6:

While everything simmers, make the sautéed vegetables. Finely chop the onion and grate the carrot on a fine grater. Pour a little vegetable oil into a hot skillet and add the chopped vegetables. Sauté them, stirring now and then, for 3–5 minutes over medium heat.
Step 7:

Add the sautéed vegetables to the soup and stir. Salt the soup to taste. You can add a bay leaf. Simmer the soup for another 15 minutes, then take it off the heat. Cover the pot and let the soup rest a bit (about 15 minutes).
Step 8:

Serve the meatball soup hot. Enjoy!

A note on quantities: whether or not the recipe gives an exact amount of water, it's best to go by your own preference (thick soup versus thinner), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, if it's your first time, don't make a whole pot at once — make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid boils off as it cooks. After tasting a small batch, you can adjust both the liquid and the proportions to your liking. Before long, like most seasoned cooks, you'll be adding the water and ingredients by eye.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
For the best result, use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.