Soup with chicken mince
Description
Hearty and aromatic soup. First, add the carrots to the broth, then the meatballs, and finally the remaining ingredients. The soup cooks quickly and turns out very delicious. It's especially good when you have a cold. Ladle into bowls and serve.
Instructions
- 1
Step 1
The longest-cooking ingredient we have is carrots, so we'll start with those. Depending on their size, slice them into 5-8 mm rings, either whole or first cut in half lengthwise.
- 2
Step 2
Finely chop 3 garlic cloves and one onion.
- 3
Step 3
In a saucepan, sauté half of the onion and garlic in olive oil until they are nicely browned.
- 4
Step 4
As soon as the right moment comes—pour in the chicken broth and add the carrots. If you don't have broth, just use cold water with some spices and herbs.
- 5
Step 5
Let's move on to the meatballs. Squeeze the remaining 2 garlic cloves into a bowl. If you don't have such a gadget, just finely chop them.
- 6
Step 6
Add the remaining onion, chili pepper, and nutmeg to the same pan. Then add the minced meat and mix everything well.
- 7
Step 7
Wet your hands with cold water and shape the prepared minced mixture into small 1 cm diameter balls.
- 8
Step 8
When the water starts to boil, reduce the heat and drop in the meatballs. Try to place them in different spots in the pot so they won't stick together and will set faster. They will quickly rise to the surface.
- 9
Step 9
Now it's simple — occasionally skim the foam off the soup surface with a spoon. Don't overdo it. Periodically poke the carrots with a knife. As soon as they become soft enough for your taste, add the peas.
- 10
Step 10
Cook for another 2 minutes and turn off the heat. Cover with a lid and let the soup stand for about 20 minutes. Serve with fresh bread, ideally thick slices of baguette.