Hi guys. Here is another recipe of the week. I’m trying to post one recipe a week.
This week I want to post a comfort food recipe. When I think of comfort food, soup comes to mind.
I love soup, to me soup heals both body and soul. It comforts me either when I’m sick or home sick. It’s good on a rainy day or on a winter day. Who am you kidding! It’s even good in a sunny day!! I’d love me some soup everyday.
Chicken meatball soup is what we are going to make today.
I’m going to show you what we need for ingredients and I will give you some options if you want to substitute some of the items.
These ingredients in the picture are for the chicken meatball.
Now you are thinking why is my breadcrumbs so green!! I made fresh breadcrumbs from rye bread that I had on hand. I teared a slice of rye bread in to pieces and put them in my magic bullet( food processor will do the trick as well)
I also put a table spoon of fresh parsley in there so I didn’t have to chop them up by hand. That’s why my breadcrumbs turned out green. So don’t forget to add about 1/4 cup of parsley to the ingredient list. You will need them in the meatballs and in the soup. 1tbs for the meatballs and the rest goes into the soup.
These are ingredients for the soup.
I chose to use millets in these recipe as I’m trying to stay off wheat but you can definitely use Israeli pearl couscous or small pasta.
Millets are gluten free small grain-like seeds, belong to grass family. Millets are packed with vitamins and minerals especially Manganese.
Another ingredient that you and change is fennel. You can use cabbage instead but I love that sweetness and the subtle smell of fennel.
And you will definitely need chicken broth about 1 litre will do. I always have homemade stock on hand in my freezer but you can use store bought one.
Let’s get started making the meatballs.
Add ground chicken in a mixing bowl.
Add garlic onion and egg into the bowl.
Then add breadcrumbs salt and pepper.
Mix all the ingredients together.
Then scoop out about a tablespoon of the chicken mixture and roll it into ball. You should end up with about 25 balls.
Then put them in the refrigerator while you getting you soup ready.
Add your stock into a pot bring it to a boil then add carrots, onion, fennel, garlic and bay leaf.
Cook for about 10 mins then add the meatball into the pot and cover for 20 mins.
Season your soup with salt and pepper.
Add chopped parsley and cooked millets or your choice of pasta into the pot just before serving.
Bon Appetit guys!!
I hope you will give this recipe a try and please let me know it turn out maybe a picture of your soup as well!