CHICKEN BALL SOUP FOR MELISSA
This is loosely based on a traditional Albanian mountain region recipe. This one was especially created for people who have had upset stomachs and don’t want to eat much in case the problem flares up again. It’s especially good because there is no oil or fat involved. It contains vitamins and minerals which have been depleted and gives you energy and a general sense of wellness.
Ingredients
½ kilo chicken on the bone
4 cloves garlic with skin left on
1 inch piece of ginger root1 potato, peeled and finely diced
1 small carrot, finely diced
1 tomato, peeled and finely diced
1 onion, finely diced
2 green chillies, finely chopped
6 stalks of fresh coriander cut to where the leaves start
½ handful fresh mint leaves
2 tsps freshly ground black pepper
1 tsp cumin seeds
salt to taste
2 eggs
Method
Put the garlic as it is and the whole piece of ginger root, peeled with the chicken in a pan and add 5 glasses of water. Bring to the boil and simmer for 15-20 minutes.
Remove the ginger, garlic and chicken, and then remove the skin from the garlic cloves and the chicken from the bones.
Pound the chicken meat, garlic and ginger with 1 tsp salt, the cumin seeds and a tsp of black pepper. When the chicken meat is finely shredded add the eggs and combine well.
Make 16-18 small balls with this mixture.
With the stock from the chicken, add the tomato and heat this. When it is hot, gradually add the chicken balls. Cook over a low heat until the balls rise to the surface. Then add the diced potato, onion, chillies and diced carrot. Cover the pot and cook for another 10 minutes.
Add the fresh coriander and mint and cook for a further 10 mins over a low heat.
It is now ready to serve.
For those who would like a more robust recipe cook rice (plain boiled) and pour this over it. You can also add a leafy green vegetable to it such as spinach or purslane or sorrel.
This can be saved in the fridge for later use as it will keep for a few days.
This has Taste and is a Treat.
Lush! Thanks xxx
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