Chicken meatball soup with vermicelli

Chicken meatball soup with vermicelli is quite hearty and thick. Semolina is added to the chicken mince, and the meatballs hold their shape perfectly.

Yield: 3 servings.

Preparation time: 45 minutes.

Caloric content: 57 kcal per 100 grams of the dish.

Ingredients

• chicken mince - 250 g;
• thin vermicelli - 60 g;
• onion - 1 pc;
• carrot - 1/2 pc;
• potato - 250 g;
• semolina – 1 tbsp (level with edges);
• salt;
• vegetable oil - 1 tbsp;
• black pepper (ground);
• bay leaf - 1-2 pcs;
• parsley - a few sprigs;
• water 1 l.

Cooking

1. Prepare the ingredients needed for the chicken meatball soup with vermicelli.

2. Put the chicken mince in a bowl, add salt, pepper, and semolina. Mix the mince with these ingredients until homogeneous. Set the mixture aside for the semolina to swell.

3. Let's deal with the sautéing. Remove the peel from the onion and finely chop it. Peel the carrot, grating it on a grater (fine holes).

4. Put the chopped onion and carrot in a pan heated with oil, sauté until soft, 2-3 min.

5. Place a pot with water on the stove and bring the water to a boil. Form balls (the size of a walnut) from the mince. Before forming each ball, dip your palms in water so that the meatballs turn out smooth and neat. Drop the meatballs into the pot of boiling water, then cook them on a low flame for 10 min.

6. Peel the potato and cut it into small cubes.

7. Add the cubes to the pot with the meatballs.

8. After boiling, add salt and cook our soup for 10 min.

9. Then add the sauté, add the bay leaves, and cook for another 5 min.

10. Add the thin vermicelli, mix. Wait for it to boil and cook for 2 min.

11. Finely chop the parsley, add it to the soup. Now turn off the heat, let the soup infuse for 5 min. The chicken meatball soup with vermicelli is ready.

12. Pour the soup into bowls, don't forget to sprinkle with ground black pepper.

Enjoy your meal!