A light dill soup with a tasty addition – chicken meatballs – will delight the whole family. Let your kitchen fill with the scents of summer!
Ingredients
Soup:
- Chicken broth – 2 liters
- Fresh dill – 6 tablespoons
- Carrot – 3 pieces
- Butter – 2 tablespoons
- Sour cream 18% – 150 ml
- Potato – 5 pieces
Meatballs:
- Black pepper – 1 pinch
- Egg – 1 piece
- Fresh dill – 1 tablespoon
- Milk – 50 ml
- Rapeseed oil – 2 tablespoons
- Parsley – 1 tablespoon
- Salt – 1 pinch
- Ground turkey – 300 g
- Wheat flour – 50 g
- Stale wheat bread – 40 g
Preparation
Step 1: Prepare the Meatballs Put the ground meat into a bowl, add soaked and squeezed bread, egg, herbs, and spices. Knead very thoroughly until you have a uniform mass. Form small balls and gently coat them in flour, shaking off any excess. Fry them in heated oil on both sides until golden brown.
Step 2: Cook the Soup In a pot, heat the butter, add the potatoes and carrots, and sauté for about 5 minutes. Pour in the hot broth and cook together for about 10 minutes. Add the fried meatballs and cook for another 5 minutes. Mix the sour cream with dill, pour into the soup, and simmer for a moment. Season to taste with salt and pepper.
