Chicken Balls in Cheese Soup

chicken balls with cheese

Makes/serves 4 servings
Total Time 45 min
Prep Time 10 min
Difficulty Easy
Categories
  • Chinese
  • Boil
  • Spring
Source Web

INGREDIENTS

  • CHICKEN BALLS :
  • 1 – chicken breast, minced
  • 2 tsp – soya sauce
  • 1/2 tsp – china salt
  • 1/2 tsp – white pepper powder
  • 1/2 tsp – salt
  • 2 cups – chicken stock
  • SOUP :
  • 4 cups
  • 4 – beans
  • 1 – carrot, cut into long, thin strips
  • 2 leaves – cabbage, cut into long, thin strips
  • 2 – spring onions, cut into long, thin strips
  • 8 -mushrooms, boiled and sliced
  • 1/2 tsp – china salt
  • 1/2 tsp – white pepper powder
  • 1 tsp – salt
  • Whites – 2 eggs
  • 100 g – Amul cheese, grated

PREPARATION

  • METHOD FOR CHICKEN BALLS:
  • Mix minced chicken with all the above ingredients except stock and shape into walnut sized balls.
  • Bring stock to boil and drop balls into it. Continue boiling for 10 minutes. Remove balls and keep aside.
  • Save any leftover stock for soup.
  • METHOD FOR SOUP :
  • Boil stock, put vegetables and chicken balls, salt, pepper and China salt. Bring to boil and remove from fire.
  • Vegetables should be half cooked and crunchy. Mix egg whites with 2 tbsp of water and mix into hot soup.
  • Serve immediately sprinkled with Amul cheese.
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