Chicken Meatballs in Broth

Meat 1098 Last Update: Mar 04, 2021 Created: Mar 02, 2021 0 0 0
Chicken Meatballs in Broth
  • Serves: 6 People
  • Prepare Time: 40 mins
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy
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This dish can be safely called wonderful. It is homemade, hearty, tasty and can be served with both the first and the second.

Ingredients

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.

Chicken Meatballs in Broth



  • Serves: 6 People
  • Prepare Time: 40 mins
  • Cooking Time: 40 mins
  • Calories: -
  • Difficulty: Easy

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

Ingredients

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.

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