Soup with meat and cheese meatballs

Nutritional value (per 100 g):
Caloric content – 37 kcal
Protein – 4 g
Fat – 1.5 g
Carbohydrates – 1.9 g

Chicken fillet – 250 g
Onions – 100 g
Brussels sprouts – 100-120 g
Salt – 1-1.5 tsp.
Ground black pepper – 0.3 tsp.
Bay leaf – 2 pcs.
Parsley, dill – optional
Water – 1,500 ml.

For cheese balls:
Hard cheese 20% – 100 g
Dill – 10 g
Egg – 1 pc.
Whole grain flour – 30 g
Ground black pepper – 0.5 tsp
Vegetable oil – 0.5 tsp.

Cooking method:

  1. Pour clean filtered water into a saucepan, add a bay leaf to it, and set on fire.
  2. Meanwhile, grind the chicken fillet in a meat grinder and add salt, chopped onion, and pepper to it. We mix.
  3. Rub the cheese on a fine grater and add an egg, finely chopped dill, a third of a teaspoon of vegetable oil, a little pepper, and 30 g of whole grain flour to it. We mix.
  4. Form small balls from the cheese mixture with our hands and send them to the refrigerator for 10-15 minutes.
  5. In the meantime, form small meatballs from the chicken fillet mixture.
  6. Put the Brussels sprouts into boiling water and add the meatballs in a couple of minutes. As soon as the water has boiled and the meatballs have surfaced, add the cheese balls to the water.
  7. As soon as the cheese balls surfaced, add some salt to the soup to taste and add a little pepper to it.

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