Chicken meatballs soup

Chicken meatballs soup, my favorite soup from my childhood. Ok, on top is chicken noodle soup, but that made by my grandmother, not my mother. Sorry mom, if you read this!

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This soup is usually made with ground pork, but I preferred to replace it with ground chicken for a healthier version. I kept thinking about what to put in it to be tasty, and here I’m talking about vegetables. Finally, I called my mother and she said: “Put what vegetables you have, you can’t go wrong with that”. Well, don’t think I’d have add vegetables that don’t taste good together. What my mom really meant was that the this soup does not have a fixed recipe, each one makes it as they like it.

I did an “inspection” in my fridge and in my pantry to see what I had so this soup could taste really good. Chicken meatballs soup is super easy to make, very tasty and nourishing, good to eat at lunch or dinner.

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Let’s see how I made it!
800 gr. freshly minced meat of chicken
2 carrots, cut in cubes
¼ of celery root, cut into cubes
1 red pepper, cut in cubes
1 celery stalk, cut in cubes
1 onion, minced
100 gr. green peas
2 eggs
2 tablespoons breadcrumbs
50 gr. rice (I used brown rice)
parsley, chopped
1 tablespoon of tomato paste
Optional: sour cream (for serving)

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Put some oil in a pot and sauté the onion for a few minutes until it becomes soft and translucent. Then add the carrots, celery, red pepper, celery stalk (all cut into cubes), mix and saute them for 1-2 minutes, stirring from time to time. Finally add 1 tablespoon of tomato paste, mix, then put water more than half the pot and let it boil for 5 minutes.

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Meanwhile, prepare the chicken meatballs. In a bowl put the minced chicken, two eggs, the rice, the breadcrumbs, a handful of chopped parsley, salt and pepper. Mix to combine. Form the meatballs from this composition, suitable in size, neither too large nor too small. Add them into the pot and let them boil for 15 minutes. Do not forget to add the green peas in the last 7-8 minutes of cooking.

Finally add a handful of chopped parsley, put the lid on the pot and let the soup rest for 10 minutes.

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Serve the soup with or without slices of bread. Also, if you want, you can put a spoonful of sour cream on your plate.

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Enjoy it!




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