This is a recipe for a chicken soup with a difference, ready in 30 min.
I make this soup with chicken meatballs and vegetables. Hard boiled egg is added to the plate. For chicken meatballs I use the same mixture of chicken mince, sautéed onions and cabbage, egg and spices, as for chicken and vegetable meatloaf.
I make more mixture than I need for the meatloaf, and use the rest of the mince mix to make meatballs (I call them frikadeles) and freeze them. I use skinless thigh chicken mince when I make a mixture to be used for meatballs. Chicken breast mince can be used too, but it will make meatballs not as soft and juicy. I find it very convenient to have chicken meatballs in the freezer and to use them when I don’t want to spend a lot of time cooking.
What you need: for a soup for 2
- 4-6 fresh or frozen chicken meatballs (depending on their size)
- 1/2 onion
- 1 carrot
- 1 medium potato
- 2 celery sticks
- 1 small red capsicum
- 2 hard-boiled eggs
What you do:
- put meatballs and chopped vegetables in a pot, add water
- season to your taste and cook until vegetables are ready
- add hard-boiled egg to a plate, I also like to add some butter or sour cream
Even with frozen meatballs the soup will be ready in half an hour or less.
This soup can be blended for small children or elderly. The soup is a nourishing, balanced and easily digested meal and has a sweetness from capsicum that makes it kids favourite. You can add any vegetables you have at home: fresh or frozen peas, broccoli, cauliflower, white or red cabbage, sweet potato, pumpkin, zucchini, even fresh tomatoes. I do not use any bread, flour or breadcrumbs in my meatballs and that is why this soup can be a dish suitable for the whole family to enjoy. Another variation of this soup is to use canned pink salmon as a source of protein instead of chicken meatballs. In that case the soup can be ready in 15 min if vegetables are chopped finely.
Different vegetables can be added to this soup, as well as chicken dumplings.