• 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


  1. Heat oil in a frying pan on stovetop and sauté the onion with the salt until golden.
  2. Combine the potato starch, egg, and ground chicken in a bowl. Mix in the fried onions.
  3. Refrigerate the mixture for 15 minutes.
  4. 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.
  5. Cover the pot, reduce heat to medium, and cook for 45 minutes. Serve in chicken soup.

Yields: 8 - 12 chicken balls