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Chicken Meatball Soup with Vermicelli
Instructions
Prepare the ingredients you will need for the chicken meatball soup with vermicelli.
Put the chicken mince in a bowl, add salt, pepper and the semolina. Mix the mince with these ingredients until smooth. Set the mixture aside so the semolina can swell.
Make the sauté. Peel the onion and chop it finely. Peel the carrot and grate it on the fine holes.
Put the onion and carrot into a pan heated with the oil and fry until soft – 2-3 minutes.
Set a pot of water on the stove and bring it to a boil. Form the mince into walnut-sized balls. Dip your palms in water before shaping each one – this way the meatballs come out smooth and even. Drop the meatballs into the boiling water and cook over a low flame for 10 minutes.
Peel the potato and cut it into small cubes.
Add the cubes to the pot with the meatballs.
Once it returns to a boil, add salt and cook the soup for 10 minutes.
Add the sauté and the bay leaves and cook for another 5 minutes.
Add the thin vermicelli and stir. Wait for it to boil, then cook for 2 minutes.
Finely chop the parsley and add it to the soup. Turn off the heat and let it stand for 5 minutes. The chicken meatball soup with vermicelli is ready.
Ladle the soup into bowls and don't forget to sprinkle it with ground black pepper.Enjoy your meal!
Tips
- 1
SEMOLINA IN THE MINCE – it is a binder used instead of bread. Give it 10 minutes to swell, otherwise the meatballs will turn out tough.
- 2
WET PALMS – the meatballs won't stick to your hands and come out smooth and even. Dip your palms in water before shaping each one.
- 3
VERMICELLI AT THE END – it only takes 2 minutes to cook. Add it earlier and it will boil down to mush; add it later and it stays undercooked.
- 4
5 MINUTES OF RESTING – the vermicelli finishes cooking and the flavours come together. The same principle works for other kinds of meatball soup.
FAQ
Which mince should I choose? +
Home-made mince from chicken thighs with the skin is ideal – juicy and aromatic. Breast mince is leaner but a little dry (add 1 tbsp of cream for juiciness). If you buy ready-made mince, check the ingredients (no soya or starch). Defrost frozen mince in the fridge for 6-8 hours. Alternatives: turkey (more tender), a chicken-and-turkey mix, or veal (lean). For a children's version, use plain chicken breast without spices. For a "home-style" flavour, put the meat through a mincer together with an onion (meat plus onion in the mince). Fresh mince is the basis of good meatballs.
What can replace the semolina in the mince? +
Alternatives: soaked white bread (1 slice in 50 ml of milk), breadcrumbs (2 tbsp), ground oat flakes (1 tbsp), cornflour (1 tsp) or an egg (1 pc). Semolina gives the texture a velvety feel; the substitutes work differently. Without a binder the meatballs can fall apart while cooking. For tender meatballs, use a loaf soaked in milk (a classic). For a gluten-free version, use rice flour plus 1 egg. Potato starch binds very well but makes the meatballs springy. Semolina is the simplest and most convenient option. The swelling time (10 minutes) is essential.
How long does the soup keep? +
In the fridge in a covered pot – 2 days. On the second day the vermicelli will swell and the soup will thicken, which is normal. Reheat it over a low flame, adding 100 ml of water if it has thickened too much. In the microwave, 3-4 minutes at medium power. I don't recommend freezing it: the vermicelli and meatballs lose their texture after thawing. Cook it for 1-2 meals. If you plan to keep it longer, store it without the vermicelli and add fresh vermicelli when reheating (2 minutes of cooking). Do not leave it at room temperature for longer than 2 hours.
What to serve with the soup? +
A family classic: with black or grey bread, or rye crispbread. With sour cream (1 tbsp) for a milder taste. With herbs (dill, parsley, spring onion). With grated cheese on top for the children's version. Alongside a glass of home-made lemonade or compote. For a more substantial lunch, with a salad of fresh vegetables. With herbal tea for a "healthy children's" menu. For a diet or healthy-eating version, without bread and with fresh vegetables. You can also serve it with croutons or crispbread for a savoury accent. Garnish with fresh parsley and spring onion when serving.
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