Chicken meatballs for variable soups

Ingredients

• 450 g Ground chicken
• 2 pcs Eggs, beaten lightly
• 2 3/4 tbsp Olive oil
• 4 tbsp Parsley, fresh, chopped
• 4 g Black pepper, ground
• 1 tbsp Salt

Method

1. Combine the eggs, bread crumbs, parsley, salt, and freshly ground black pepper in a medium mixing bowl.
2. Gently stir in the ground chicken and mix well until well combined.
3. Use a tablespoon to scoop the chicken mixture onto your hands, make it damp to make it easier to roll out the balls.
4. Take a bigger pot for boiling water.
5. Take the heat down, just let the water gently simmer, then carefully put the meatballs inside.
6. If you're practiced, you can immediatelly put them into the chicken stock and let them cook in that.
7. At this point, you can add the ingredients for the soup or you can remove the meatballs from the water then after cooling, put them into the freezer for later use.
8. You have the option to cover the balls with bread crumbs and deep-fry them.
9. It's as good for soups as the cooked version, or as a main course.