Wednesday, June 11, 2008

A new take

Innovation comes from necessity, right? Not that I'd call this soup particularly innovative, but it's a different take on the sick-bed staple - the chicken soup and I would have never come up with it if I wasn't stuck with a 300 gr pack of minced chicken.
I actually wanted to make a fresh cabbage, carrot and mince stew, but Siim accidentally bough chicken mince and after a bit of suspicious staring and recognition that I didn't feel like making a meat-roll of some sort I embarked on making this:

A chicken-meatball soup:
For the meat-balls:
300 gr miced chicken
1/2 shalott, thinly chopped
1 large slice of white bread
a little bit of milk to soak the bread
1 egg
freshly ground black pepper
freshly ground salt

For the soup:
1/4 fresh cabbage, sliced
1 large carrot, sliced
1 medium potato, sliced
parsley, chopped
paprika powder

Soak the bread with some milk and then mix with the mince, the chopped onion, the egg. Season with salt and pepper. Roll up small (1,5 -2 cm diameter) meat-balls and lightly fry on two sides until brown.
Add the sliced carrots and potatoes to the water, bring to boil. In 5 min add the cabbage, the parsley and the paprika powder. In 5 more minutes add the meat-balls. Cover and leave to simmer for 5 more minutes.

Should be a hit with kids or any other family members who have a slightly infantile taste in food :)

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