Chicken broth with noodles and chicken meatballs
4 servings
40 minutes
When we remember our childhood, we often think of home-cooked dinners, the recipes of which are passed down from generation to generation. This soup is exactly like that, and it seems to me that chicken soup gives any person, regardless of where they were born, a feeling of warmth and security, with it they feel at home everywhere. This recipe did not even have to be adapted to the restaurant format: rich broth, noodles, chicken meatballs - what could be better ? Perhaps a pinch of khmeli-suneli, which gives the soup a Georgian character. It is very convenient to cook a lot of broth at once, make the meatballs separately, and then simply combine them on the stove - this way, preparing a real homemade soup will take half an hour at most. Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us.
1
Peel the onions. Wash the chicken under running water.
- Chicken: 500 g
- Onion: 100 g
2
Pour water into the pot.
- Water: 2 l
3
Boil the chicken with onion, bay leaf, salt, and pepper for 40 minutes.
- Chicken: 500 g
- Onion: 100 g
- Bay leaf: 4 pieces
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
4
Strain the broth and put it back on the heat. Set the chicken aside, it will not be needed anymore.
5
Peel the carrot, grate it, and add it to the broth.
- Carrot: 100 g
6
In a bowl, mix chicken mince with one egg, khmeli-suneli, minced garlic, salt, and pepper.
- Minced chicken: 500 g
- Chicken egg: 4 pieces
- Khmeli-suneli: 1 teaspoon
- Garlic: 15 g
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
7
Form small meatballs.
8
Add meatballs to the boiling broth.
- Minced chicken: 500 g
9
Boil them until cooked for about 10 minutes.
10
Add the noodles and boil until cooked according to the package instructions.
- Noodles: 200 g
11
Serve with fresh cilantro.
- Coriander: 2 sprigs