Ingredients:
- 12 cups chicken broth
- 1 small onion, diced
- 3 tbsp. olive oil
- ½ cup potato starch
- 1 egg
- 1 tsp. salt
- 1 lb. ground chicken
Directions:
- Heat oil in a frying pan on stovetop and sauté the onion with the salt until golden.
- Combine the potato starch, egg, and ground chicken in a bowl. Mix in the fried onions.
- Refrigerate the mixture for 15 minutes.
- Bring the chicken broth to a rapid boil. Roll the chicken mixture into 1-inch balls and gently drop them into the boiling water. Wet your hands in between to make the rolling easier.
- Cover the pot, reduce heat to medium, and cook for 45 minutes. Serve in chicken soup.
Yields: 8 - 12 chicken balls
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