Chicken Ball Soup


For Chicken Stock:

2 cups chicken pieces with bones
1 carrot, cut into pieces
1 onion, chopped
1 leek, chopped
1 big celery stick with leaves
1 tbsp crushed pepper
salt to taste

For Soup:

1 cup chicken breast pieces
1 1/2 tsp white/black pepper powder
1 egg yolk, lightly beaten
salt to taste
7-8 tbsp bread crumbs
8 1/4 cups prepared chicken stock
1/4 tsp dried parsley leaves
1/4- 1/2 cup fresh cream (optional)
1 1/2 tbsp corn flour


  1. In a large pan, add the chicken bone pieces, carrot, onion, leek, celery, crushed pepper and salt and boil it well covered adding about 8-9 cups of water for about 30 minutes.
  2. Then strain the stock and keep it aside.
  3. In the meantime, grind the chicken breast piece and transfer it to a bowl.
  4. Add 1 tsp white/black pepper powder, egg yolk and salt to this and mix well with hand,
  5. Then add bread crumbs little by little to this and mix well to form a dough/ mixture.
  6. Wet your palms with water and make small chicken balls out of this mixture and keep it aside.
  7. In a thick bottomed pan, add 8 cups of chicken stock, dried parsley leaves and the prepared chicken balls and cook till the chicken balls are well cooked.
  8. When it boils well, add the fresh cream and mix well. 
  9. Add 1/2 tsp pepper powder and 1 1/2 tbsp cornflour mixed with 1/4 cup chicken stock and mix well.
  10. Adjust salt and pepper powder and switch off the flame.
  11. Transfer into soup bowls and garnish with parsley leaves…Serve hot..

Recipe Source: Magic Oven…

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