Chicken Meatballs in Broth
Adults and kids alike enjoy this simple soup with chicken meatballs. You can make it a little heartier with some shell pasta or tortellini too.
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500g chicken mince
100g grated Parmesan
1 slice bread, soaked in a little milk
salt and pepper, to taste
1 bunch parsley, chopped
8 cups (2 litres) chicken stock
Extra time:30min chilling ›
- In a bowl, combine the mince, Parmesan, wrung out and shredded bread, eggs, salt, pepper and parsley. Work the mixture with your hands until well blended. If it is too soft, add some more bread.
- Line a baking tin with baking paper. Moisten your hands and form meatballs of desired size. Place the tin in the fridge for half an hour so the meatballs can firm up.
- Heat the chicken stock and discard any fat floating on the surface. Carefully lower the meatballs into the stock and simmer gently 15 minutes. Ladle into bowls and serve.
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