Meatball soup like the Chinese

Ingredients for 4 servings:

• 500 g chicken breast fillet(s) (ground through a meat grinder or minced poultry)
• 1 ½ liters of chicken stock
• 2 spring onions
• 1 pack of Mu-Err mushrooms
• 1 pack of glass noodles
• 2 tbsp corn flour
• 2 tbsp soy sauce
• n. B. Sea salt and pepper freshly ground
• e.g. chili flakes or chili powder
• n. B. Sambal Oelek

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

poultry meatballs

Soak the moo-err mushrooms in cold water for at least one hour, preferably two hours. Place in a sieve and rinse thoroughly. Then boil gently for about 10 minutes, drain, and finely chop if necessary. Wash the chicken breast fillet, pat dry, and mince. This works best when the meat is as cold as possible. Knead well with the cornflour, soy sauce, freshly ground pepper, a little salt if desired, and chili flakes until the dough forms a homogeneous mass. This is very important so that the dumplings can be easily formed and hold together. Form the mixture into small dumplings, about 2-2.5 cm in size, and chill them. Soak the glass noodles in cold water for about 10 minutes, then drain and chop finely. Cut the spring onions into small rings, wash, and drain. Bring the chicken stock to a boil. Vegetable stock can also be used. Reduce the heat, allowing the broth to simmer, and add the chicken dumplings. Let it simmer for about 5-8 minutes; the dumplings are cooked when they rise to the surface. Now add the glass noodles, moo err mushrooms, and spring onions, bring to a boil briefly, and then ladle the soup into bowls or plates. Season the soup to taste with soy sauce and sambal oelek. On its own, it’s tasty but mild, so it’s safe to serve even to children. This meatball soup truly tastes like it would from a Chinese restaurant.