Wholesome Chicken Ball Soup
These chicken balls are a wonderful addition to the Vegetable Stock (recipe found
here) for a full, hearty meal in one pot! Feel free to replace the vegetable stock with your favorite soup recipe!
Preparation time15 minutes
Cooking time1 hour
Ingredients: 3 lbs. ground chicken 3 eggs 2 medium onions, finely chopped 1/2 cup finely chopped (fresh) Italian parsley 1/2 cup finely chopped red peppper 2 medium carrots, grated 1 tsp black pepper salt to taste pinch of sugar 1 cup Breadcrumbs
Vegetable Stock (recipe here)
Aleia's Gluten Free Plain Bread Crumbs
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Bring vegetable stock (recipe here) to a boil. Meanwhile, in a medium mixing bowl, combine all the ingredients for the chicken balls together, adding the tapioca starch last.
Using about a tablespoon of the chicken mixture to form a large ball. Keep your palms moist so that the chicken batter will not stick to your hands. Repeat with the remaining chicken batter, until you have 15 - 18 large chicken balls.
Place chicken balls into the boiling vegetable stock. Return the stock to a boil.
Once the stock returns to a boil and is bubbling, lower the flame and cook for one hour.
Use these chicken balls in any soup. Or, cook up in tomato sauce and serve over pasta.