Potato soup with chicken & meatballs

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Peel and halve the onion. Wash the chicken and cook with soup vegetables, onion and salt in 1 1/4 litre of boiling water for 40 minutes.

2. 2

   In the meantime, peel, wash and chop the potatoes. Clean, wash, peel and slice the carrots. Take the chicken out of the broth and let it cool down. Pour broth through a sieve into a pot and cook the potatoes in it for 40 minutes.

3. 3

   Add the carrots after 25 minutes of cooking time and cook to the end. In the meantime, remove skin from chicken, remove meat from bone and cut into pieces. Wash the parsley, dab dry and chop finely except for a little to garnish.

4. 4

   Press the meat mixture out of the skin and form into dumplings. Heat the oil in a pan and fry the dumplings for three minutes, turning them over, remove them from the pan and put them aside. Fry the chicken in the pan until golden brown, turning.

5. 5

   Add chicken and dumplings to the soup, season again with salt and pepper. Serve the soup sprinkled with parsley and garnished.

Nutrition Facts

KCAL
470 kcal

CARBS
22 g

FATS
25 g

PROTEINS
37 g