Soup with dumplings and chicken meatballs
Home-made egg dumplings with dill and paprika are much tastier than store-bought pasta for soup. And tender chicken and onion meatballs add richness and originality to the soup. Adding fresh dill and paprika to the chicken mince will bring together the flavors of the ingredients. However, the usual addition of potatoes to the soup will not be necessary here.
Ingredients
- Chicken carcass (for broth) — 200 g
- Onion — 100 g (1 pc.)
- Carrot — 110 g (1 pc.)
- Vegetable oil — 3 tbsp
- Salt — 1.5 tsp
- Bay leaf — 2-3 pcs.
- Fresh dill — 1 sprig
- Water — 2 L
For meatballs
- Chicken fillet — 350 g
- Onion — 100 g (1 pc.)
- Sweet paprika powder — 0.5 tsp
- Salt — 0.25 tsp
- Fresh dill — 2 sprigs
- Ground black pepper — a pinch
For dumplings
- Egg — 1 pc.
- Vegetable oil — 1 tbsp
- Flour — 50 g
- Fresh dill — 2 sprigs
- Sweet paprika powder — 0.5 tsp
- Salt — 2-3 pinches
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Cooking Instructions!
Prepare all ingredients. Any parts of the chicken can be used to make the broth. Peel and rinse the onion. Rinse and dry the dill.
Place the chicken carcass in a pot, add water and bay leaves. Bring to a boil and simmer for 30 minutes over low heat.
After half an hour, the broth is ready. Remove the carcass from the pot and strain the broth if necessary.
Cut the chicken fillet and peeled onion into large pieces.
Transfer the chicken and onion to a blender bowl.
Grind the chicken and onion into a smooth paste. A meat grinder can also be used instead of a blender.
Transfer the chicken paste to a bowl, add paprika, salt, black pepper.
Finely chop the dill and add it to the paste.
Mix all the ingredients until smooth.
With wet hands, form meatballs the size of a walnut.
Place the meatballs on a surface soaked in water.
Transfer the meatballs to the boiling broth, bring to a boil and cook for 10-15 minutes over medium heat.
While the meatballs are cooking, make a vegetable stir-fry. To do this, cut the peeled onion into cubes. Peel the carrot and cut into circles.
Heat 3 tablespoons of vegetable oil in a pan, add the onion and carrot and sauté, stirring, for 5-6 minutes until soft.
For the dumplings, combine an egg, 1 tablespoon of vegetable oil, 0.5 teaspoon of paprika, 2-3 pinches of salt in a bowl.
Finely chop the dill and add it to the bowl.
Gradually add flour, whisking the dough with a whisk. The consistency should be similar to pancake batter. Adjust the consistency by adding flour or water.
Using a tablespoon, drop tablespoons of the dumpling batter into the boiling soup.
After 3 minutes, when the dumplings float to the surface, add the vegetable stir-fry and oil to the pot.
Bring the soup to a boil, add black pepper and salt. Boil again and turn off the heat.
Soup with dumplings and meatballs is ready. You can add fresh dill, but it is better to put the herbs directly into the bowl.
Pour the soup with dumplings into bowls, add fresh herbs and serve as a first course.
Tender meatballs, transparent chicken broth, bright slices of carrots, and appetizing dumplings. Be sure to cook this soup for your loved ones!
