Chicken Meatballs in Broth

This dish can be safely called wonderful. It is homemade, hearty, tasty and can be served with both the first and the second.

Ingredients

• 1.2 l chicken broth
• 600 g chicken thigh fillet
• 200 g smoked chicken fillet
• 120 g stale bread roll
• 1 medium onion
• 2 cloves of garlic
• 70-80 g butter
• salt, freshly ground black pepper
• greens for serving

Directions

1. Peel the onion and garlic, cut into medium pieces. Heat a couple of tablespoons of oil in a frying pan, add onion and garlic, fry over medium heat for 5 minutes. Remove from heat and cool slightly.
2. Grate the bread on a fine grater. Cut the thighs and smoked pulp into medium pieces. Pass all prepared foods, including fried onions and garlic, through a medium grill grinder or mince in a food processor, not too thin.
3. Cut the butter into small cubes and place in a bowl of ice water.
4. With wet hands, take a large spoonful of minced meat and place it in the palm of your hand. Make a depression in the minced meat, put a lump of butter and roll into a ball the size of a ping-pong ball.
5. Put the finished balls on parchment. Bring the broth to a boil, gently lower the meatballs with a slotted spoon, remove the foam, cook over medium heat for 15 minutes. Serve the meatballs in the broth, sprinkled with chopped herbs.