HUNGARIAN CHICKEN MEATBALL SOUP – PHASE 2bianca.l
1 large onion (finely chopped)
3 cloves garlic (minced)
6 sticks celery (chopped)
1/4 cabbage (chopped)
2 cups spinach (optional)
3 – 4 tbsp of chicken stock powder
Water (gauge this as you go along)
INGREDIENTS FOR MEATBALLS
500 grams minced chicken
1 clove garlic (finely minced)
1 Medium onion (chopped very finely)
parsley (finely chopped)
3 heaped teaspoons chicken stock powder
2 teaspoons basil (dried or fresh)
To make the meatballs, combine all ingredients in a mixing bowl, then roll the mixture into 20 cent sized meatballs.
Before adding the meatballs to the soup, sauté the onion and garlic in the until softened. Then, add the vegetables and sauté for a further 5 minutes.
Slowly add water and bring to boil. When the vegetables and stock begin to boil, slowly add the meatballs. Allow to boil 5 mins before serving.