Быстрый Вкусный Суп с Куриными Фрикадельками | Easy Chicken Meatball Soup | Tanya Shpilko

Meatball soup is always a lifesaver for any cook! It's simple, quick, and doesn't require boiling broth. You can always spice it up by adding grains, noodles, or some vegetables. I make the ground meat from a 50/50 mixture of breast and thigh fillet; it's much tastier that way. Soup recipes:    • Первые блюда: Супы   Friends, if you liked the video and want to say "thank you," you can treat me to a cup of coffee ☕ at buymeacoffee.com/tanyashpilko That would greatly support the channel! Recipe: 6 servings 4-5 medium potatoes 1 small carrot half a stalk of celery (you can add dried celery leaves at the end, the taste will be different) 1 large onion (separate for the broth and mince, or 1 medium and 1 small) 2 cloves of garlic (for the broth and mince) 500 g ground chicken salt, ground black pepper pinch of nutmeg 2 tablespoons vegetable oil 1 teaspoon butter 2 liters of water 1 bay leaf a handful of your favorite herbs (I used dill/parsley) Chop all the vegetables. Add one small onion (or half a large one, and add the rest to the broth) to the minced meat, along with some herbs (about 1-2 tablespoons), a squeezed garlic clove, salt (I used 1 level teaspoon of coarse salt), pepper (¼ teaspoon), a pinch of ground nutmeg (or your favorite spices, if desired), and mix well. Using a teaspoon, form small meatballs, wetting your hands. Heat the vegetable oil and butter in a saucepan, add the onion, and fry for 1-2 minutes over medium heat. Then add the carrots, celery, garlic, a pinch of salt, and black pepper. Fry over medium heat for 3-5 minutes, stirring occasionally. Add the potatoes, about 2 liters of hot water, and salt (I used a level teaspoon of salt). Once it boils, add the meatballs. Cook uncovered over medium heat for 7-8 minutes until the potatoes are tender. One minute before they're done, add the remaining herbs and salt and pepper if needed. Turn off the heat, cover, and let them simmer for at least 10-15 minutes. Recipe: 6 servings 4-5 medium potatoes 1 medium carrot half of a celery stick 1 large onion (or 2 small ones) 2 garlic cloves (for the stock and meat) 500 g ground chicken salt, black pepper a pinch of ground nutmeg 2 tbsp vegetable or olive oil 1 tsp butter 2 liters of hot water