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Rosół with Chicken Meatballs (Polish Broth)
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Source: https://recipheon.com/en/recipes/soups/rosol-with-chicken-meatballs-polish-broth
About this recipe
Rosół with chicken meatballs made from ground chicken, egg, and breadcrumbs is a filling broth-based soup. The tender meatballs cook directly in the broth and flavor it as they simmer, making a simple broth more substantial. Carrot adds natural sweetness and color, while the short ingredient list keeps the soup mild and home-style. This is a good recipe when you want to serve rosół as a fuller meal without a heavy, fatty base.
Ingredients
1 liter broth
200 g ground chicken
1 egg
1 tablespoon breadcrumbs
1 carrot
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Mix the ground chicken with the egg, breadcrumbs, salt, and pepper. Shape into small, even meatballs, and cut the carrot into thin slices.
Bring the broth to a gentle boil, add the carrot, and cook for 4 minutes.
Add the meatballs one at a time to the gently simmering broth. Keep the heat low so vigorous boiling does not break them apart, and avoid stirring roughly before they set. Cook for 8–10 minutes. Remove and cut open the largest meatball: the meat must be fully cooked in the center too. If it needs longer, continue cooking and check again.
Serve once the meatballs are cooked through and the carrot is still slightly firm.
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