Almost everyone loves soup. Me and my family of course do. This Chicken Meatballs Soup is one of our favourite soups.

Ingredients for chicken meatballs:

* 200 gr ground breast chicken

* 150 gr vermicelli, cut 2 cm, put into water to soften

* 50 gr black fungus (black ear fungus), put into water to soften, then sliced thin

* 1 pc carrot, sliced very thin (like peels) and short (1 cm)

* 1 white egg

* 2 garlic, chopped

* ¼ teaspoon white pepper (approx)

* ¾ teaspoon salt (approx)

* 1 tablespoon sago flour

Ingredients for the soup:

*  garlic, chopped

*  onion, finely chopped

*  ginger (approx. 1,5 cm), bruised

*  salt

*  white pepper

*  carrot, sliced thin

*  cooking oil for sautéing

*  make broth by boiling the chicken bones in approx 1500 ml of water

Cooking steps:

* Chicken meatballs

Mix ground breast chicken with chopped garlic, salt and white pepper, add white egg, thin sliced carrot, vermicelli and black fungus, then add sago flour, mix well. Make small balls.

Boil water until its boiling point, put the meatballs into the boiled water. Cook until the meatballs float, then lift them out of the water and drain them.

* The soup

Saute garlic and onion in cooking oil, add ginger, salt and white pepper, stir until it smells good. Put the sauteed mixture into the broth, cook until its boiling point. Add carrot, keep cooking. The last, put the meatballs into the broth, keep cooking for 3-4 minutes.

If like, add sliced celery and spring onion.

Note: I made a variation of filling the chicken meat mixture into tofu inserts, as we love tofu 🙂

Serpong, 15th November 2015, 21.42

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