Noodle Soup with Chicken Balls and Corn
Noodle Soup with Chicken Balls and Corn
Author: Megan
Recipe type: Soup
Ingredients
- 1 chicken (size 12 or 14), breasts removed
- 2 brown onions, unpeeled and halved
- 1 bulb garlic, unpeeled and halved
- 2 sticks celery, chopped coarsely
- 1 carrot, unpeeled and chopped
- 10 sprigs flat leaf parsley
- 2 bay leaves
- 3 sprigs thyme
- 1 tablespoon black peppercorns
- 2 teaspoons sea salt
- 30 g grated parmesan
- 3 eggs
- sea salt and freshly cracked pepper
- 200 g spaghetti, broken into 6 cm pieces
- 3 cobs corn, boiled for 5 minutes and kernels removed
- ½ lemon, juiced
- 50 ml olive oil
Instructions
- Place chicken (without breasts), onion, garlic, celery, carrot, herbs, peppercorns and salt in a large stockpot. Cover with cold water and bring to the boil over high heat. Reduce heat to low and simmer, partly covered, for 1 hour.
- Chop chicken breasts coarsely and place in a good processor with parmesan and 1 egg. Season to taste and process until smooth. Chill mixture in the fridge for 20 to 30 minutes, then roll into walnut sized balls.
- Strain chicken stock, return liquid to pot and set chicken carcass aside. When cool, remove leg meat and shred. Bring stock to a simmer over medium heat, skimming top, if necessary.
- Add spaghetti and simmer for 5 minutes. Add corn, chicken balls and leg meat and simmer for 5 to 6 minutes. Whisk remaining eggs and add to soup with lemon juice. Return to a simmer again, check seasoning. Drizzle with olive oil to serve.
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