Meatball soup
8 servings
120 minutes
If you type "meatball soup" into the search engine, the first hint is "the most delicious". This is a really difficult task, because meatball soup is from childhood. We'll tell you how to achieve the effect of immersion in those times when it was clear which version of meatball soup was the most delicious even without search engines.
1
Pour three liters of water over the chicken carcass, bring to a boil, remove the foam, lower the heat. Add onion, carrot, celery stalk, bay leaf, and allspice and black peppercorns. Cook for one to one and a half hours.
- Onion: 3 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Bay leaf: 1 piece
- Allspice peas: 6 pieces
- Black peppercorns: 6 pieces
2
Grate the onion, mix it with the minced meat, add an egg, salt, and pepper to taste.
- Onion: 3 heads
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Beat the minced meat, then shape it into meatballs the size of a walnut.
- Minced chicken: 300 g
4
Strain the broth, add meatballs and diced potatoes, bring to a boil and remove the foam. Cook on low heat for 15 minutes.
- Minced chicken: 300 g
- Potato: 300 g
5
Chop one onion into small cubes.
- Onion: 3 heads
6
Also chop the carrot and celery stalk.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
7
First sauté the onion in vegetable oil, then add the carrot and celery.
- Onion: 3 heads
- Carrot: 2 pieces
- Celery stalk: 2 pieces
8
Add vegetable sauté and star-shaped pasta to the soup, and cook for another 5 minutes.
- Pasta stelline: 50 g
- Vegetable oil: 30 ml
9
At the end, add chopped parsley.
- Parsley: to taste
10
Submit.