Soups with chicken meatballs - for children and adults. Cooking soup with chicken meatballs home-style, tasty and good

Soups with chicken meatballs - for children and adults. Cooking soup with chicken meatballs home-style, tasty and good

Small balls made from minced chicken - meatballs - a very convenient universal product.

Add them to any broth or vegetable broth, put cereal or pasta, zazharku, favorite greens and soup is ready. And the variations with spices and seasonings are almost endless.

Frozen meatballs in the form of semi-finished products and ready-made broth make it possible to cook soups in a matter of minutes.

Chicken Meatball Soup - General Cooking Principles

• Soups are cooked in chicken broth. Two liters of filtered water lay a kilogram and a half chicken meat on the bone. It is possible to use wings, bones and other parts of the carcass, which are left when butchering chicken for stuffing, to make broth.

• The broth is boiled for an hour and a half after boiling, periodically removing the foam from the surface with a skimmer.

• Salt to taste for half an hour before the end of cooking.

• The main ingredient of the dish, small meat balls, slightly larger than a walnut.

• Cook such balls quickly and easily. Chicken meat is removed from the bones, cut into small pieces and crushed in a meat grinder with a fine grate. Mixed with onion, browned on fast heating, water. Add black, hand-ground pepper, salt, raw chicken eggs. Stir, cut into small balls.

• To get half a kilogram of minced meat, take two onions, a tablespoon of water, fifty grams of butter.

• Serve such soups, sprinkled with greens of onions, dill and parsley are also good.

French chicken meatball soup

A simple, almost lean soup, cooked a little over half an hour. If you knead a portion of potato with tolkushka in the finished soup, then this dish with appetite is crammed by the kids, for them you can remove seasoning from the recipe.


• Meatballs;

• Four potatoes;

• Parsley and celery root - each 40 grams;

• One onion;

• 200 grams of kohlrabi; • 3 tablespoons of soft butter;

• One third teaspoon of curry;

• Salt;

• Chopped fresh dill and curly parsley.

Cooking Method:

1. On a special grater, chop sticks of celery and parsley, kohlrabi, carrots into small strips.

2. Cut potatoes into large segments, chop onion finely.

3. Onions are fried in butter until they are transparent.

4. Pour the chopped roots and carrots. Stir fry for five minutes.

5. Sprinkle curry, mix thoroughly.

6. Put the pot with water on a quick heat, add the potatoes and bring to the boil.

7. Lay the meatballs. With a weak boil cook for twenty minutes.

8. Add kohlrabi, fry, add salt. We bring to readiness.

9. Sprinkle with finely chopped greens.

Vegetable soup with chicken meatballs

Light soup from those that are served to the table to improve the appetite. It would be great if after a New Year's feast you treat them to your guests and loved ones.


• Meatballs;

• Chicken broth;

• 200 gr. frozen peas;

• One can of canned sweet pepper;

• Small carrot;

• Onion;

• Several medium garlic cloves;

• 20 ml of sunflower oil, plus two Art. spoons of sweet cream;

• Spices;

• Parsley - a pair of twigs.

Cooking Method:

1. Shred straw canned peppers, carrots.

2. Grind the garlic.

3. Fry onion chopped into small pieces in boiling rice. oil to transparency.

4. Add butter, crushed, or crushed garlic. Simmer on low heat for two minutes.

5. Pour the chicken broth into the pan. Pour the sweet peppers, carrots, green peas, boil all fifteen minutes.

6. Lay the meatballs.

7. When the meatballs pop up, add the fried onions, salt, spice up the spices.

8. After seven minutes, remove from heat.

9. It is advisable to decorate the spilled soup with fresh parsley.

Italian soup with chicken “Wedding” meatballs

In the tradition of European cuisine to serve various light soups to the wedding party. Italians prepare cheese soup with meatballs, try this dish and we are with you. In the absence of a particular type of cheese, you can use any other with a pronounced taste. Ingredients:

• Main chicken broth;

• 200 grams of “pasta”;

• Meatballs;

• Quarter glass of grated Parmesan cheese;

• 150 grams of spinach;

• Clove of garlic;

• A couple of sprigs of curly parsley.

Cooking Method:

1. When cooking meatballs, add minced parsley and chopped garlic to the mince.

2. Grate the Parmesan finely on the grater.

3. Cook the pasta until half ready, fold it in a colander and rinse.

4. Grind the spinach.

5. Put the meatballs and pasta in the boiling broth. Cook on low heat until the meatballs float.

6. Add spinach, boil for another seven minutes.

7. The dish is ready, served hot, sprinkled with grated "Parmesan".

Chicken Meatball Cream Soup

Another recipe from the “cook quickly and healthy” series. Despite the addition of cream and butter, it is a very easy-to-digest soup.


• Main chicken broth;

• Meatballs;

• Unsalted sweet cream butter - 1 tbsp. l .;

• Homemade heavy cream - 2/3 cup;

• 50-60 gr. flour;

• Four potatoes;

• Half an onion;

• Two medium-sized turnips;

• Small carrot;

• A bunch of tender parsley leaves;

• Pepper hand grinding.

Cooking Method:

1. Peel vegetables, cut into thin slices.

2. In the boiling broth, lower the meatballs, boil for ten minutes and remove on a separate plate.

3. Put the plates of vegetables into the pan, cook until softened.

4. Remove the ready root vegetables, grind through a large sieve or chop with a blender. The resulting puree enter back into the broth.

5. Fry the flour to a beautiful amber color, cool, pour in cool cream. Stir to avoid lumps.

6. Pour flour into soup. It is necessary to pour in gradually, in a thin stream. The broth does not stop stirring.

7. Put butter in a saucepan with cream soup.

8. Remove the boiled dish from the heat. Meatballs in this case are laid out in plates, poured ready soup, sprinkle with greens on top.

Mushroom soup with chicken meatballs

If you have some mushrooms and half a chicken carcass, try making a hearty mushroom soup. A small portion will be a great start to a hearty meal, and lovers of first courses can enjoy it, not worrying too much about the excess calories.


• Chicken balls;

• Prepared broth;

• 250-300 grams of any fresh mushrooms or two handfuls of dried;

• Three potatoes;

• Carrots, onions for frying;

• One third cup of rice;

• Leaf “Lavrushki”;

• Hand-ground black pepper;

• Sweet peppers allspice.

Cooking Method:

1. Dried mushrooms pre-soak for about an hour in cold water. Rinse, boil for twenty minutes. Drain, cut into strips.

2. Cut raw mushrooms into slices, do not boil.

3. Rice poured into a saucepan with boiled chicken broth.

4. Boil rice for 4-5 minutes after boiling. Lay chicken meat balls.

5. Removing periodically foam boil meatballs for about half an hour.

6. Finely grate carrots, chop onions. Sauté over low heat until the onions are transparent.

7. Fill chopped dry or raw mushrooms. Stew until the excess moisture evaporates.

8. Add frying and pepper to the soup, boil for another 10 minutes with minimal heat.

Soup with chicken “Children's” meatballs

The soup with the meatballs floating in it is of course delicious, and if you can get the pasta elephant or starlet out slowly from your mother, then the bottom of the plate is shown too quickly. So you can ask for an additive and start all over again.


• Chicken meatballs;

• Broth;

• Broccoli - 100 grams;

• One small carrot;

• Macaroni "Alphabet" or children's figured;

• Three potato tubers.

Cooking Method:

1. Add crushed broccoli blender to minced chicken, in the process of cooking meatballs.

2. At the bottom of the pan lay the meatballs, cover with chicken broth. Let the soup boil.

3. Reduce heat, cook on low heat for a quarter of an hour.

4. Cut potatoes into small cubes, carrots can be grated large on a grater or chopped into strips. 5. Put the vegetables in a saucepan, bring to a boil. Fill pasta. Fifteen minutes later, the soup is ready.

Soup with chicken meatballs, melted cheese and champignons

Simple and fast soup class "economy". One of the most satisfying recipes.


• Broth;

• Meatballs;

• Three “Druzhba” processed cheese;

• 250 gr. champignons fresh, can be frozen;

• Half an onion;

• Medium-sized carrot;

• Chopped greens for decoration.

Cooking Method:

1. Cut fresh champignons into plates; if you use frozen ones, defrost them beforehand.

2. 1/2 grate carrots, chop the other half into strips.

3. Chop the onion into small pieces.

4. Cut potatoes into cubes.

5. Pour the vegetables into the pot of boiling broth. Cook until half cooked potatoes.

6. Fry the mushrooms in the pan with the addition of sunflower oil. When the water from the mushrooms has evaporated, add the processed curds to the grated with large cells. Cheese can be cut into plates.

7. Put the cheese and mushroom mixture into the soup. Cook until ready for about twenty minutes on the weakest heat.

Chicken Meatball Soup (Vegetable Cream Soup)

Vegetable components of the recipe fit perfectly into the diet diet.


• Prepared broth and meatballs;

• One zucchini zucchini;

• 150 grams of broccoli cabbage;

• 100 ml of milk, can be low-fat cream;

• Half a cup of sweet canned corn;

• 2.5 Art. l olive oil;

• A couple of dill sprigs.

Cooking Method:

1. Throw chicken balls-meatballs in a pot of boiling broth.

2. Fifteen minutes later, pull out the meatballs into a separate dish.

3. From broccoli florets, wipe out all the hard parts.

4. Cut the zucchini into two-centimeter-sized cubes.

5. Add the chopped vegetables to the broth. After boiling, boil for a quarter of an hour.

6. Pour in cream or milk. Salt, if necessary, let it boil.

7. Remove from heat, wipe vegetables with liquid through a rare sieve. 8. Pour the soup in the plates. In each serving, put a few mini meatballs, corn, add a little olive oil, sprinkle with chopped dill.

Soup with Bogatyr chicken meatballs

Another simple recipe from children's kitchen. If your baby does not eat soups with pieces of boiled meat, try offering him meatball soup and be sure to promise that a good appetite will make him a hero.


• Chicken balls (meatballs);

• Broth;

• Half onions;

• Half a medium sized carrot;

• Five potatoes;

• Sunflower oil for zazharki.

Cooking Method:

1. Peel potatoes, cut into pieces.

2. Finely chop the carrot, chop the onion.

3. Fry carrots and onions in a boiling vegetable oil to a beautiful amber color.

4. Pour the potatoes into the chicken broth boiling on the stove, cook until half-cooked.

5. Fill the zazharku, put in a saucepan with the soup meatballs. Bring under the lid closed to readiness.

6. If desired, you can pepper, sprinkle with chopped greens.

Chicken Meatball Soup (Bulgarian Chorba)

The broth differs from the usual chorba soup. Chicken broth is diluted with bread kvass, in a ratio of two to one.


• Chicken meatballs;

• Main chicken broth - 2 l;

• Kvass bread - 1 l;

• 100 grams of white cabbage;

• A glass of canned or frozen green peas;

• Half of an average head of garlic;

• Onion bulb;

• Four potatoes;

• Small carrot;

• A teaspoon of dry celery or lovage;

• Large pepper peppermint;

• Fresh tender greens.

Cooking Method:

1. Carrot, potato, Bulgarian pepper to form cubes.

2. Crumble the onion with a knife, chop the cabbage into strips.

3. Place a saucepan with broth on a strong fire.

4. When boiling chopped vegetables are dipped in a saucepan, add garlic cloves, green peas.

5. Boil meatballs at a low boil for fifteen minutes. 6. When the vegetables are soft, and the meat balls float, pour in kvass.

7. Pour lovage or celery, greens, pepper.

8. Cover with a lid for 8 to 10 minutes.

Chicken Meatball Soup - Tips and Tips

• Meatballs will be softer and more juicy, if you add a little sturdy white bread soaked in milk into the mince and then squeeze it well. Instead of bread, boiled rice is sometimes used for this purpose.

• If you add a whole onion of white onion to the boiling broth, it will turn out more transparent and acquire a rich onion flavor.

• Over-salted meat fat is not recommended to be diluted with water. Put a gauze bag with any washed cereal into the pan for 7-10 minutes, it will absorb the excess salt.

• A pleasant golden color of broth will add a small amount of hot onion peel broth.

• If you did not have time to remove the scaling from the surface before boiling and she managed to settle to the bottom, quickly pour in a glass of boiled cold water. Bar rises, and you can easily remove it. You can also correct the situation by filtering the broth through a sieve.

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