Cheese Soup with Cheese Balls
A magnificent soup with a velvety texture and a delicate aroma. Soft balls with a rich cheese flavor add a special touch to the dish. For a richer and tastier broth, it is recommended to use chicken breast on the bone, although it can be replaced with chicken fillet.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- chicken breast
- potato 600 g
- processed cheese 400 g
- carrot 150 g
- onion 150 g
- pasta 100 g
- salt
- pepper
- cheese 150 g
- egg 1
- flour 30-40 g
Instructions
Step 1 of 20
Cover the chicken breast with water. Bring to a boil. Cook for 40–50 minutes.
Preparing cheese balls
Step 2 of 20
Grate the cheese using a fine grater.
Step 3 of 20
Add the egg.
Step 4 of 20
Mix together.
Step 5 of 20
Add the flour.
Step 6 of 20
Mix together.
Step 7 of 20
Form balls slightly smaller than a walnut. Place in the refrigerator while the soup is cooking.
Step 8 of 20
Remove the chicken breast from the broth. Let it cool. Separate the meat from the bones. Finely chop.
Step 9 of 20
Return the meat to the broth.
Step 10 of 20
Finely chop the onion.
Step 11 of 20
Grate the carrot using a medium grater.
Step 12 of 20
Cut the potato into sticks or cubes.
Step 13 of 20
Add the potato to the broth. Cook for 5 minutes.
Step 14 of 20
Add the carrot.
Step 15 of 20
Add the onion.
Step 16 of 20
Season with pepper and salt.
Step 17 of 20
Add the pasta. Cook until the pasta is done.
Step 18 of 20
Add the processed cheese. Bring to a boil.
Step 19 of 20
Add the balls. Cook for 2–3 minutes.
Step 20 of 20
Garnish with herbs when serving.