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Chicken meatball soup

Chicken meatball soup

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in a pot of about 4 liters fill 3 quarters with water, put it on the fire until it starts to boil.

the onion is cleaned and finely chopped.

the carrot is cleaned and put on the grater with small meshes.

cut the yellow pepper into cubes.

we clean the parsnip and cut it as small as possible.

the tomatoes are peeled and grated.

when the water starts to boil, add the chopped vegetables, a knorr cube, vegeta and pepper and let it boil a little.

the chicken breast is washed well and put on the meat grinder or on the robot.

spoon of rice boil.

the minced meat is mixed with the boiled rice.

add egg, vegeta and 1-2 tablespoons semolina.

when the soup has boiled for about 10 minutes, the meatballs begin to form.

they are put in the pot with soup.

when they are almost cooked, add borscht to taste.

give it a few more boils and the soup is ready ....

Chicken meatball soup

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Meatball soup & # 8211 Ingredients

Ingredients for meatballs

  • 500 g minced veal
  • 1 egg tied
  • salt
  • pepper
  • 50 g of rice

Ingredients for meatball soup

  • 4 l of water
  • 2 carrots
  • 1 parsley root
  • 2-3 pork ribs
  • 1 slice of celery
  • 1 parsnip root
  • 1 medium white onion
  • 1 red bell pepper
  • 2-3 medium peeled tomatoes
  • 2 medium potatoes (optional)
  • 300 ml scalded borscht / 3-4 tablespoons of vinegar
  • 1-2 teaspoons salt
  • 1 tablespoon fresh leustean
  • 2 yolks + 200 ml sour cream for liezon

  • 2.5 l water
  • 400 Gr minced meat mixture
  • 1 medium onion
  • 50 Gr rice
  • A spoonful of parsley
  • 1 or
  • 1 tablespoon gray
  • Salt & frac14 tablespoons & # 539 & # 259
  • 1 carrot
  • 1 p & # 259st & acircrnac
  • 1patrunjel
  • A slice of & # 539elin & # 259
  • 1 bell pepper
  • 2 ro & # 537ii
  • 1 tablespoon broth
  • Salt to taste
  • Boron according to taste (300 ml I used but it depends on how sour the boron is)
  • P & # 259trunjel o leg & # 259tur & # 259

Method of preparation

Peel all the vegetables and cut them into small cubes or give them a large grater.

How to make meatballs

The minced meat mixes well with the washed and drained rice, a tablespoon of chopped parsley, grated onion, salt, egg and semolina. For a while I started to put semolina in the hair composition but it seemed more fluffy.
With wet machines, bristles of equal size are formed.

Being pork-beef, I boiled the water and when it boiled I added the briskets, I let them boil for 20 minutes and then I added the chopped vegetables.

When the vegetables and meat are almost ready, add the diced peppers and cubes, the tomatoes and the broth.

Separately, boil the boron with salt and thyme. When it boils, pour it over the juice with bristles. After boiling, remove from the heat and add the greens.

It can also be soured with vinegar, lemon juice, cabbage juice & hellip

My mother cooks the vegetables and then adds them over the bristles, if you don't serve small children with soup then you can prepare them this way.

Recipe Low Carb

Made the same as my mother's house, also with my mother, also in another house. And good good bad and with little preparation time and no carb at all. What's more, our local soup proves to be extremely indicated in our diets (low, no, slow) carb, whatever they may be. The same ritual takes place: buying what we need (please, and many more besides), boiling, bubbling, without frying or tempering this time. So, how are things.

& # 8211 500 grams minced meat (we had a mixture of pork and beef)

& # 8211 one right onion and half another, just as suitable

& # 8211 a fat red pepper baban (or a donut)

& # 8211 the green part from a few pieces of leeks (totally optional, we put so as not to throw them away)

& # 8211 a little bunch of parsley

This time I boiled only 2 liters of water and when it started to boil, I put all the vegetables, ie the right onion, celery, parsnips and peppers (all grated), to be shared. Plus nitica salt. It takes them about 30 minutes to process.

In this precious time, we started to make the wonderful meatballs. I mixed the meat with an egg, parsley, salt (and pepper) and I added half of the chopped onion. After mixing everything well, we make the meatballs & # 8211, that is, small balls like ping-pong balls. It's okay if they don't come out perfectly round, but we do our best.

When the vegetables have boiled, add the borscht and one by one, the meatballs. And I let them boil for another 15-20 minutes. These being said and cooked with all, I turned off the stove, I beat the egg with sour cream, I added them to the hot soup and that's it.

Our soup version has something totally insignificant carbo (I think 2-3), because we put those leek leaves. Although I don't know if the green part also contains carbohydrates. Anyway, it's extremely small and I don't even count them anymore. I can't even believe how many low carb or no carb foods our Romanian cuisine has. And simple, and fast and delicious.


2 l of water,
1 l of bags.
Vegetable soup (a carrot, a parsley and an onion),
3 tomatoes,
a yolk,
two tablespoons of sour cream.

500 g of bone-in meat, a slice of bread, two tablespoons
of rice, an onion, an egg, salt, pepper.

Boil in a pot of water, a carrot, a parsley and an onion, all finely chopped and the remaining bone from the meat. Let it boil well.

Pour the boiled borsch separately and strain. Add the finely chopped greens, the tomatoes from which the seeds and salt have been removed. Let it boil for a while.

Make a meat mince, with the core of a slice of bread soaked and crushed well. Add rice, finely chopped onion, an egg, salt, pepper.

Make small meatballs with a wet hand and put them to boil in the soup. Before serving, remove the bone from the soup and straighten with a yolk beaten with sour cream.

  • 650g minced pork
  • 100 g of rice
  • 2 tablespoons oil
  • 1 or raw
  • 500 ml broth
  • 3 liters of water approximately
  • 1 carrot
  • 1 pastranac
  • 130 g celery
  • 1 onion
  • salt
  • pepper
  • hardening oil
  • fresh parsley
  1. We clean and wash the vegetables.
  2. We cut all the vegetables into small cubes.
  3. Peel an onion and cut it into small pieces.
  4. We put the minced meat in a large bowl.
  5. Add the previously picked and washed rice, oil and egg.
  6. Season with salt and pepper to taste and mix until you get a homogeneous composition.
  7. From the resulting composition we form the meatballs, balls like a walnut that we form between the palms.
  8. In a pot put a little oil, add the vegetables and leave them to harden for 2-3 minutes.
  9. Add the onion, broth, water and salt to the pot and bring to the boil.
  10. When it boils, add the meatballs one by one in the pot and let it boil for about 35-45 minutes.
  11. When the soup is cooked, turn it off and add the finely chopped parsley.

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Meatball soup

  • 600 gr lean minced meat
  • 2 onions
  • 6 tablespoons rice
  • 2 eggs
  • 1 teaspoon grated sweet paprika
  • 3 carrots
  • 1 pepper
  • 1 thread of parsnip
  • 1 small celery
  • 1 parsley root
  • 1 small gulie
  • 1 large tomato
  • 200 gr of sour cream with at least 20% fat
  • greenery: parsley, green dill, larch
  • salt pepper
  • to taste: vinegar, lemon juice or borscht

Cut into cubes: carrots, peppers, parsnips, celery, parsley, gulia and an onion.
Put the vegetables in a pot, pour 4 liters of cold water and bring to a boil. Separately, boil 500 ml. of water in a saucepan. When the water boils, add 3 tablespoons of rice and cook for 2 minutes. Drain the rice and rinse under running cold water. Ground meat, pre-cooked rice, the two egg whites (the yolks are kept separately), the second finely chopped onion, finely chopped green parsley, a teaspoon of sweet paprika, salt and pepper knead well. From this composition the meatballs are formed. When the water and vegetables start to boil, add the remaining three tablespoons of rice, well washed, then the meatballs and match the taste of the juice with salt. Let it boil for about 20 minutes, then put in the soup and peeled and cut into small cubes.
Bring to the boil for another 2-3 minutes, then turn off the heat and add the chopped greens (dill, green parsley, larch). Cover with a lid. Until the soup cools down a bit, beat the sour cream with the yolks and 2 tablespoons of cold water, then dilute with a pinch of hot soup and only then pour into the pot. It suits the taste of salt, pepper and sour (vinegar, lemon juice or borscht).

minced chicken breast & # 8211 750g, carrot & # 8211 3 pcs, peppers & # 8211 1pc, borscht & # 8211 500ml, onion & # 8211 2pcs, rice & # 8211 300g, tomato & a 8211 , broth & # 8211 100 g, salt, celery & # 8211 100g, parsley, hot peppers and sour cream for serving

Peel an onion, wash it, cut it and put it in a large pot. Over it add the carrot and grated celery, pepper, tomato and continue to harden for another 15 minutes. on low heat. Add as much water as the pot. Meanwhile, until the boiling is done, make the minced meatballs, rice (100 g) and salt. When the liquid starts to boil, reduce the heat to low and add the meatballs one by one. Continue cooking for another 1 hour. When the meatballs are cooked, add the noodles, broth, borscht and parsley. Leave for another 15 minutes on low heat. Serve with hot peppers and sour cream.

Photo by Syed Muhammad Afifi from Pexels

Video: Perfect Chicken Meatballs. Gennaro Contaldo


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