Chicken meat ball soup

Chicken meat ball soup

Yet another soup recipe….. But this is not just any soup. It tastes fabulous!!!! It does require a bit of extra work making the meat balls. I always make extras and freeze them. This time, I took the time out and made the chicken broth from scratch. It is worth the time; well, when you have the time.

To make the stock, brown some bone in chicken pieces in your stock pot. Add a cubed onion and brown it also. Fill the stock pot with water and add the aromatics— whole black pepper, cloves, bay leaves. Let the water boil and then simmer for at least 30 minutes. Sieve out the solids. Remove chicken and discard the rest. When the chicken cools, remove the meat and discard the bones. Measure out 4 cups of stock for this recipe and refrigerate or freeze the rest.

Combine the meatball ingredients in a food processor and pulse till minced and combined. Make table spoon sized balls and shallow fry to brown.

Prepare the French beans and microwave it for a minute. Let it sit. Meanwhile, heat butter gently in a pan. Add the flour and stir for a minute or two. Slowly add the broth, little at a time, whisking well to prevent lumps. When the soup is thickened, add the milk, cream, salt and pepper. Add the meatballs and simmer till heated through. Add the beans and take off heat. Serve!!