Soup Garnishes 4x different: Meatballs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken breast and put it in a pot with 1 1/2 litres of cold water so that the chicken breast is covered. Bring to the boil. Peel 1 onion, carrot and celeriac. Clean and wash the leek. Cut carrot, onion, leek and celery into pieces and add to the chicken breast.

2. 2

   Wash the remaining onion and cut in half. Heat 1 tablespoon of oil in a frying pan and fry the onion on the cut side until it is golden brown. Add to the chicken breast. Simmer the soup for about 1 1/4 hours. In between, skim off the floating foam with a skimmer. In the meantime roast the almond flakes in a pan without fat, take them out. Press the sausage meat out of the skin and form into small dumplings. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5-7 minutes, turning them over. Remove the chicken breast from the stock. Pass the stock through a sieve lined with kitchen paper.

3. 3

   In the meantime roast the almond flakes in a pan without fat, take them out. Press the sausage meat out of the skin and form into small dumplings. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5-7 minutes, turning them over. Remove the chicken breast from the stock. Pass the stock through a sieve lined with kitchen paper. Heat approx. 1 litre of stock and season to taste again. Place the dumplings and almonds in deep plates, pour the stock on top, dust with curry and serve hot

Nutrition Facts

KCAL
230 kcal

CARBS
2 g

FATS
20 g

PROTEINS
10 g