Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
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.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
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
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: