Monday, March 14, 2011

Chicken and basil balls in broth

We have had a very unusual summer and it certainly hasn't been very hot. That has been good for bush fires but also for soup. I made this yummy soup in early February but haven't got around to posting about it until now.


4 cups chicken stock
3 spring onions
2 teaspoons crushed ginger
500gr minced chicken
1 slice bread
olive oil
1 onion
1 egg
Shaved Parmesan

Add stock to large pan on stove
Chop spring onions and add
Peel and crush ginger
Bring to boil and leave simmering
Place bread in bowl of water
Chop onion roughly
Chop basil leaves
Add chicken, basil, onion, bread and egg to mixing bowl
Mix to combine preferably using hands to finish
Form small balls with the mixture and roll in flour
Heat olive oil in frying pan
Quickly seal the chicken balls in the oil in batches and add to broth
Simmer for 3/4 hour on chicken balls have been added
Serve with shaved Parmesan on top.

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