Embedded Files
Ingredients
Ingredients
For the meatballs
240 g or 1 can of boiled butter beans (Lima beans)
a small bunch of dill
2 basil stalks
1 garlic clove
1 tbsp olive oil
450 g ground chicken
For the soup
1. 5 L chicken stock
½ onion, finely chopped
2 cloves of garlic, crushed
1 bay leaf
2-3 allspice
2 carrots, finely sliced
5 - 6 potatoes, diced
200 g frozen peas
salt to taste
For serving
+/- sour cream or an alternative
+/- fresh herbs, finely chopped
Method
Method
Meatballs
Blend beans with dill, basil leaves from 2 stalks, garlic and olive oil.
Mix the beans with ground chicken and then incorporate 1 egg. The prepared mass does not hold its shape very well, but don't be disincouraged by that, trust the process! It will set during cooking and hold well after (and as a result, you will get uniquely soft meat balls with a soft texture).
Soup
Pour the stock in a pot and bring it to a boil. Add the onion, garlic, bay leaf, and allspice.
Take the meatball mass with a spoon and drop chunks of it in the boiling stock.
Add carrots to the pot.
When all of the meatballs have started floating, add in the diced potatoes and cook until soft.
Add in the frozen peas. When the soup starts boiling again, cook for 1 - 2 more minutes.
Serve with sour cream and fresh herbs or just as is.
Time: 30 minutes
Servings: 4
Page updated
Google Sites
Report abuse