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This delicious soup, I learned it from my mom, she always cooked it, to accompany the main dish and always when I got home from school, I could smell it from a distance, that characteristic aroma of this soup, although my mother did not accompany it balls of dough, it was a delight in itself, the balls of dough is my personal touch, with which accompanied this delicious soup, and they all love it and I hope you like it too.
5 cups chicken soup, (the one that remains of the breast)
2 twigs fresh coriander
Preparation
Beat the dough with a little water, until it is soft, we make balls of approximately 3cm to 4cm until the whole dough is finished, we reserve.
Cut the gouda cheese into cubes, about 2 cm and introduce each cube of cheese to the dough balls, a cubit of cheese per dough ball, mold until the cheese is well covered, do the same with all the balls, we reserve.
Put a pan over high heat and add oil, enough to fry, since it is very hot, add one by one the balls of dough and then with a little stick, bathe the oil balls on top, this to seal and not leave the cheese, lower the heat and let it cook well on both sides, about 5 minutes each side, after the time we remove and let drain and put them on a plate, covered in paper napkins, to absorb excess fat , we reserve.
In a pot, put the breast, add 6 cups of water, a garlic, half an onion and a teaspoon of salt, cover and let cook, when it is ready, drain the breast, (reserve the broth) let cool so we can crumble and we reserve.
Put on high heat, a saucepan with water, put the tomatoes together with the chilies, let boil, until it is all soft, drain the water and add it to the blender with a clove of garlic, half onion and a cup of broth of chicken, we liquefy and reserve.
We put a saucepan over high heat and add a little oil, let it heat well and add the pasta (noodle No. 2) of La Moderna, lower the fire a little and move constantly so it does not burn, as it acquires a golden color, we pour the tomato sauce that we had already reserved, raise the fire, move a little and let it season a minute, passing the minute, add the remaining 4 cups of chicken stock, add salt to taste, move and cover over medium heat for 8 minutes, after that time we lowered the heat and incorporated the breast already shredded, move and cover, let boil 2 minutes more and turn off.
In a deep dish, serve the hot soup and put 2 balls of dough on top, decorate with a few sprigs of coriander and taste.
PRESENTATION
Garnish with sprigs of cilantro or parsley, serve hot.
TIPS
If you like the spicy, you can add 1 or 2 more peppers, to the soup. You can also change the chicken meat, for the beef, the same shredded.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
Marlén Ornelas
22/11/2017 12:39:35
Suuuper rica esta receta me encantó 😊👌🏼
Oliver Strevel
05/08/2015 20:22:27
A través de Android
Hola
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