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Cheese soup with vegetables and chicken meatballs

Cheese Soup with Vegetables and Chicken Meatballs

A very hearty, good-looking soup! Both adults and kids will love it.

ONeil

Recipe author

Cheese soup with vegetables and chicken meatballs

Composition / ingredients

Servings:

Ground chicken

400

White bread (2-3 slices)

Chicken eggs

Dill

Parsley

Salt

Ground black pepper

Potatoes

300

Carrots

100

Leek

150

Celery (root)

150

Cauliflower (frozen was used)

200

Processed cheese

200

Vegetable oil (for frying)

Vermicelli

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 31 % 8 g

Carbohydrates 38 % 10 g

124 kcal

GI: 80 / 20 / 0

Cooking method

Step 1:

We used frozen cauliflower in this recipe, but fresh will taste just as good, of course. Put the processed cheese in the freezer ahead of time — it'll be much easier to work with.
Step 2:

Chop the parsley and dill as finely as you can. These herbs go into the meatball mixture, so they need to be very fine.
Step 3:

Combine the chopped herbs, eggs, ground chicken, and crumbled bread in one bowl. Add salt and pepper to taste.
Step 4:

Mix everything thoroughly until smooth and even. If the mixture seems too loose, add more breadcrumbs or flour; if it's too dry, add a little water. Refrigerate the finished mixture for half an hour.
Step 5:

While the mixture chills, you can prep the other ingredients. Cut the leek into thin rings and the carrot and celery into thin strips.
Step 6:

Peel the potatoes and cut them into quarter-rounds. Keep the pieces on the smaller side.
Step 7:

Break the large cauliflower florets into small ones.
Step 8:

Cut the frozen cheese into small cubes.
Step 9:

After the mixture has chilled for half an hour, take it out and roll it into small balls — the future meatballs.
Step 10:

Sauté the carrot and celery in vegetable oil until softened.
Step 11:

Add the leek to the carrot and celery and keep sautéing for another 2–3 minutes.
Step 12:

While the vegetables sauté, bring a pot of water to a boil and add the processed cheese. Stir well until it dissolves completely, then wait for the water to return to a boil.
Step 13:

Add the potatoes and cauliflower to the cheese broth. Wait for it to come back to a boil.
Step 14:

Add the sautéed vegetables to the potatoes and cauliflower. Now you can salt the soup a little. Cook everything for 5–7 minutes.
Step 15:

After that, add the vermicelli to the pot, then drop in the meatballs one at a time. Stir gently and let it simmer for about 12–15 minutes. Season the finished soup with salt and pepper to taste. Enjoy!