Light, cozy, and full of flavor — this chicken meatball soup is comfort in a bowl. Tender homemade meatballs simmer with potatoes, leek, and sweet carrots in a golden broth. If you love comforting bowls, try my creamy pumpkin and carrot soup or the hearty braised cabbage with chicken.
Ingredients
- 1 chicken fillet
- 1 egg
- Handful of round rice
- 1 leek, sliced
- 1 carrot, sliced
- 7 small potatoes, quartered
- 1 onion, chopped
- Few sprigs of parsley
- 7 black peppercorns
- Salt and ground black pepper to taste
- Oil for frying
Instructions
- Rinse the rice well. Boil in plenty of salted water until done; drain.
- Grind the chicken fillet into mince (a blender works). Mix with the cooked rice, egg, salt, and pepper; form small balls with wet hands.
- Peel and prep the vegetables.
- Brown the onion and carrot in a little oil.
- Bring a pot of water to a boil, add potatoes and peppercorns; after 10 minutes add the leek and fried vegetables.
- Add the meatballs, simmer 12-15 minutes; add parsley and salt at the end.
Tips
- Form the meatballs with wet hands so the mixture does not stick. For more soup-making tips, see Serious Eats.
- Rinse the rice well before cooking so the broth stays nice and clear.
- The meatballs are done when they float to the surface and look firm.
Nutrition: per 100 g: 53 kcal, protein 2.7 g, fat 2.7 g, carbs 3.3 g.