Chicken Soup with Turkey Balls, Vegetables and Pasta
8 servings
30 minutes
This chicken soup with turkey balls is a true embodiment of comfort and home warmth, inspired by Chinese culinary traditions. Soft and juicy turkey balls seasoned with parmesan and breadcrumbs gently complement the rich chicken broth, creating a harmony of flavors. The addition of orzo pasta adds heartiness to the dish, while carrots and spinach bring freshness and lightness. The soup has a rich aroma that intertwines notes of tender meat, vegetables, and exquisite spices. It is an ideal option for warming family dinners, light lunches, or caring treats during cold seasons. Served hot, it pairs perfectly with crispy bread or green onions, and its delicate taste will captivate even the most discerning gourmets.
1
In a large bowl, mix the minced meat, water, egg, finely chopped onion, breadcrumbs, and parmesan. Season with salt and pepper to taste. Mix well and shape into small balls.
- Ground turkey: 340 g
- Water: 0.3 glass
- Onion: 80 g
- Chicken egg: 1 piece
- Crushed breadcrumbs: 100 g
- Grated Parmesan cheese: 60 g
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
2
Pour broth into a large pot and add finely chopped carrots. Bring to a boil and add pasta. Cook, stirring, for 5 minutes.
- Chicken broth: 8 glasss
- Carrot: 2 pieces
- Orzo pasta: 200 g
3
Add meatballs and cook for another 10 minutes. Then add chopped spinach and cook for 1 minute. Serve immediately.
- Ground turkey: 340 g
- Fresh spinach leaves: 300 g