Soup with chicken meatballs and noodles
4 servings
25 minutes
Chicken meatball and vermicelli soup is a cozy dish loved in many European countries. Its history roots in home cooking, where caring hands turn simple ingredients into a fragrant and nutritious soup. The lightness of tender chicken fillet meatballs soaked in milk pairs perfectly with the thin strands of vermicelli, creating a soft and rich flavor. Spices, bay leaves, and herbs add depth and expressiveness to the broth. This soup is perfect for family dinners or light lunches, warming and satisfying. It is easy to prepare, and its simple composition makes it accessible for any culinary experiments. The dish is served hot, complemented with fresh bread or croutons.
1
Grate the carrot, finely chop half an onion, and sauté them together in vegetable oil.
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: to taste
2
Soak the bread crumb in milk
- Stale white bread: 1 piece
- Milk: 0.5 glass
3
Pour water over the vegetables, bring to a boil, reduce heat, add salt, and cook for 15 minutes.
- Salt: to taste
4
Cut the potatoes into cubes, add to the broth, add bay leaf and allspice.
- Potato: 2 pieces
- Bay leaf: 2 pieces
- Black allspice: to taste
5
Twist the remaining onion, chicken, squeezed bread, add egg, salt, pepper and knead. Form balls with a spoon and drop them into boiling soup, cook for 15 minutes, add vermicelli and ground pepper.
- Onion: 1 piece
- Chicken fillet: 250 g
- Stale white bread: 1 piece
- Chicken egg: 1 piece
- Salt: to taste
- Black allspice: to taste
- Egg noodles: 200 g
6
When the noodles are ready, add chopped greens and turn off the soup after 2 minutes.
- Green: to taste