The cool December winds have definitely blown in, and for me there’s nothing quite as comforting on chilly nights as a bowl of hot chicken soup. Especially if the soup has these delicious, juicy chicken meatballs in them. Unbelievably easy to make, and one of our staples here at home:
500 grams ground chicken. Have your butcher grind this for you, or buy it frozen (very affordable!)
1/2 cup fresh breadcrumbs
4 tablespoons whole milk
1 small onion, minced
4 cloves garlic, minced
salt & pepper to taste
Worcestershire sauce, if you like
Your favorite chicken soup, heated
Put everything into a large bowl, cracking the eggs in as well. With your fingers, mix well, but take care not to smoosh the mixture. I like to let it sit for about 20 to 30 minutes (covered, in the fridge) before forming the meatballs.
Heat some chicken soup in a large saucepan over medium heat. As you form the chicken meatballs, drop them into the soup. Let simmer for about 15 minutes, or until the meatballs are cooked through.
Serve, and enjoy.