Flexible chicken meat and noodle meat – Kitchen struck

Make meatballs: In a large bowl, mix the eggs, milk, parsley, garlic, breadcrumbs, onion powder, salt and many crushes of black pepper. Add the chopped chicken and use a fork to mix until the parsley is distributed throughout the mixture, trying not to overmix too much. Use humid hands to shape the mixture in 1 tablespoon of meatballs, organizing them on a plate or a baking tray lined with parchment. The mixture of meatballs will be very soft, but keeping your hands wet should help it take place. Place the meat dumplings in the refrigerator until you are ready to use them.

Noodle: In an average saucepan, bring salt water (or water with chicken broth added for the flavor) to a boil and cook the noodles as a function of their instructions. Personally, this is not a place where I want noodles “al dente” – I cook mine until it is tender. Drain and put in a bowl until necessary.

Make soup: In a large saucepan (or, my favorite braïser), heat the olive oil over medium-high heat. Add the carrots, celery and onion and cook, stirring, until it is partly tender, about 6 minutes. Add 4 cups of broth and bring it to the emicing. Add the refrigerated meat dumplings carefully, one at a time, and bring the broth to simmer. Simmer meatballs for 10 minutes, checking one at the end to make sure it is cooked and adding more time if necessary. If the meatballs have absorbed a lot of broth, you might see that you want to add 1 or 2 cups of remaining chicken broth, bringing it to simmer. Taste the broth for the seasoning, adding salt and pepper to taste.

Serve: Pour cooked noodles, to taste, in your bowl, then rent broth and meatballs. Finish with chopped herbs.

Do in advance: Keeping the mixture of meat / broth dumplings and separate noodles is also ideal for storing the remains. Reheat the soup over medium-low heat in a covered saucepan until the simmer. Let the soup warm the noodles during the service.