Ingredients❤: 2 chicken thighs (or 5 chicken shanks) 1.2 liters cold water A pinch of salt
For the meatballs: 100g fine bulgur (1 large teacup) 100g semolina (1 large teacup) 90g flour (1 large teacup) 200ml hot water (1 cup) 1 small or medium egg 1 tablespoon tomato paste 1 teaspoon salt 1 teaspoon red pepper flakes Half a teaspoon mint A pinch of black pepper Separately, cold water if needed while kneading
For the soup: 2 tablespoons vegetable oil Half a tablespoon butter 1 heaping tablespoon tomato paste 1-2 cloves garlic 1 large potato 1 large carrot 1-1.5 teaspoons salt
Preparation: Add 1.2 liters of cold water and a pinch of salt to the chicken. Let it boil for 50-60 minutes.
For the bulgur meatballs, pour hot water over the bulgur and semolina and let it sit, covered, for 20 minutes to swell. Add the flour, tomato paste, egg, and spices and knead. If necessary, add a little water during the kneading process to adjust the consistency. (If the mixture is runny, add flour.) Wet your palms occasionally and roll into hazelnut-sized meatballs. Arrange them on a baking sheet dusted with 3 tablespoons of flour. Shake occasionally to coat the meatballs in the flour and keep them from sticking together.
Remove the boiled chicken from the water and shred them. Drain the chicken broth and set aside. Peel the potatoes and carrots and dice them into small cubes.
Heat the oil and butter in a deep saucepan. Add the chopped carrots, potatoes, and crushed garlic and sauté for a while. Add the tomato paste and sauté briefly again. Add 1.2 liters of chicken broth and salt and simmer over medium heat for about 10 minutes, allowing the vegetables to soften slightly. Then add the meatballs and shredded chicken and simmer over medium heat for another 15 minutes. Finally, sprinkle with finely chopped parsley and serve.
Tip: If the soup is too thick, add a little hot water.
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Ingredients❤:
2 chicken thighs (or 5 chicken shanks)
1.2 liters cold water
A pinch of salt
For the meatballs:
100g fine bulgur (1 large teacup)
100g semolina (1 large teacup)
90g flour (1 large teacup)
200ml hot water (1 cup)
1 small or medium egg
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon red pepper flakes
Half a teaspoon mint
A pinch of black pepper
Separately, cold water if needed while kneading
For the soup:
2 tablespoons vegetable oil
Half a tablespoon butter
1 heaping tablespoon tomato paste
1-2 cloves garlic
1 large potato
1 large carrot
1-1.5 teaspoons salt
Preparation:
Add 1.2 liters of cold water and a pinch of salt to the chicken. Let it boil for 50-60 minutes.
For the bulgur meatballs, pour hot water over the bulgur and semolina and let it sit, covered, for 20 minutes to swell.
Add the flour, tomato paste, egg, and spices and knead. If necessary, add a little water during the kneading process to adjust the consistency. (If the mixture is runny, add flour.)
Wet your palms occasionally and roll into hazelnut-sized meatballs. Arrange them on a baking sheet dusted with 3 tablespoons of flour. Shake occasionally to coat the meatballs in the flour and keep them from sticking together.
Remove the boiled chicken from the water and shred them. Drain the chicken broth and set aside.
Peel the potatoes and carrots and dice them into small cubes.
Heat the oil and butter in a deep saucepan. Add the chopped carrots, potatoes, and crushed garlic and sauté for a while. Add the tomato paste and sauté briefly again. Add 1.2 liters of chicken broth and salt and simmer over medium heat for about 10 minutes, allowing the vegetables to soften slightly. Then add the meatballs and shredded chicken and simmer over medium heat for another 15 minutes. Finally, sprinkle with finely chopped parsley and serve.
Tip: If the soup is too thick, add a little hot water.
Masallah elinize saglik❤