Catch a very unusual version of soup with dried chopped peas and chicken meatballs. It will especially appeal to those who like large cuts in soups instead of the puree-like consistency that is so often characteristic of pea dishes.
Ingredients
- Chicken fillet - 1 piece
- Spices and seasonings (for minced meat) – 1 tsp.
- Peas (stabbed) – 100 g
- Potatoes - 400 g
- Carrots - 300 g
- Onion - 1 piece
- Chili pepper - 1 piece
- Garlic - 2 cloves
- Cilantro - 4 twigs
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Rinse the peas, cover with water and cook for 20 minutes.
Pass the fillet through a meat grinder or chop it in a blender. Add spices, mix and make small meatballs.
Coarsely chop the potatoes and carrots, chop the onion.
Send all the vegetables and meatballs to the peas, cook until tender for another 20 minutes.
Add spices, crushed garlic, chopped chili and cilantro. Remove the soup from the stove.
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