Cheese soup with chicken
This cheese soup is very delicious and aromatic. It is both tender and rich, satisfying, warming, and uplifting on any chilly day. It is quite unusual and stands out from the usual soups we are all familiar with from childhood, leaving behind a unique feeling of warmth and comfort.
Information
Ingredients
- Chicken mince250 g
- Bread crumbs1 tablespoon
- Egg yolk1 piece
- Onion1 piece
- Broth400 ml
- Semi-hard cheese100 g
- Processed cheese100 g
- Mozzarella50 g
- Milk1 tablespoon
- Butter20 g
- Vegetable oil1 tablespoon
- Wheat flour1 tablespoon
- Salton taste
- Black pepperon taste
Directions
Pour 1 tablespoon of milk over the breadcrumbs, mix and let stand for five minutes.
Finely chop a small onion.
Put chicken mince, breadcrumbs with milk, half a chopped onion, egg yolk, salt and pepper into a bowl.
Mix all the ingredients and shape small meatballs out of the resulting mixture. To prevent the mixture from sticking to your hands, you can wet them with cold water. Place the formed meatballs in a baking dish and bake at 200C for 10 minutes.
Grate all the cheese using a coarse grater.
Place the second half of the chopped onion in a pan or saucepan and fry it in vegetable oil until golden brown.
Add butter to the onion, melt it, then add flour and fry it, stirring, for one to two minutes.
Pour in the chicken broth, stir and bring to a boil.
Add grated cheese to the soup.
Cook the soup, stirring, over medium heat for about 10 minutes until the cheese is completely melted. Taste the soup and season with salt and pepper if necessary. Serve the soup with warm meatballs. Before serving, you can sprinkle it with a little red paprika or your favorite spice. Fresh bread or crispy croutons will be a wonderful addition.
