Directions

• Right from the beginning, I advise you to use both chicken leg and chicken breast. If you use only chicken breast, the meatballs will come out dry and hard. Also, the borscht powder that I used to sour the soup, you can replace it with lemon juice, as I mentioned in the description, but the taste will be slightly different. You can also sour the soup with borscht juice, or sauerkraut juice, but also the taste obtained will not be the same.
• The first time, I prepared my meatball mixture. I used a food processor to mince the meat very well. I cut the chicken into small pieces and added it to the bowl of the robot. On top of the meat, I added the whole egg, semolina, thyme, salt and pepper. I mixed everything well until the meat was completely shredded. I left the mixture aside for 10-15 minutes for the semolina to absorb the moisture from the meat.
• After the 15 minutes passed, I started forming the chicken meatballs. I put water in a small bowl to wet my hands. In this way, the meat will not stick to my hands and I will get nice and smooth meatballs. I got 33 small meatballs, which I arranged on 2 small plates, this will be useful later.
• The next step was to take care of the vegetables. I also had frozen red pepper and half a yellow pepper, I used both. I cut the celery, leek, parsnip and pepper into small cubes, and finely grated the carrot. In a 3 l pot, I added the oil and the vegetables. Seasoned with salt and pepper, sautéed everything for 4-5 minutes on medium heat.
• I added water to the pot, about halfway up, and let the vegetables boil for about 10 minutes from the moment the water started to boil. I added more water (use warm water), more than half this time. After that, I added the chicken meatballs to the soup. A little trick, in order not to add them one by one, is to dip the plate a little directly in the soup, and the meatballs will detach quickly and easily and fall directly into the soup. I let everything boil for 10-15 minutes!
• After the meatballs were cooked, I tasted the soup to check if it still needed salt and pepper. I seasoned to taste, then added the borscht powder and mixed everything well. In a small bowl, I put the egg yolks and the yogurt, then I started gradually adding the polony from the hot soup, stirring continuously. The obtained mixture must have approximately the same temperature as the soup in the pot so that when we combine the two we get a velvety texture and not a scattered omelet. I added the egg, yogurt, and soup mixture to the pot, stirring continuously, and immediately turned off the heat. I seasoned the chicken meatball soup with my favorite greens.
• We like to serve this soup with chicken meatballs, both hot and slightly warm. Of course with hot peppers, in our case, hot pepper salad, prepared at home during the fall. I recommend that when you reheat the soup, bring it to the boiling point but do not let it boil, to keep its velvety texture. I wish you “Bon Appetite!” and see you at the next recipe!