This light soup on broth is an aromatic delight that will hit every taste.
We all know traditional chicken soup and I suspect that most of you have cooked it at least once in your life.
Sunday dinner without chicken broth is not a dinner 🙂
The “chicken” soup that I like the most is the one, for which I use both chicken and duck meat.
Today, I have a recipe for a soup made on broth but only from duck.
The soup is served with rice instead of pasta as it would be in case of a traditional chicken broth. As an addition I made some duck meatballs and added some spicy paprika paste.
If you decide to try this recipe, I encourage you to share your photos under the comment section.
Bon Appetit 🙂
- 2 carrots
- 1 big celery
- 1 leek
- 2 parsley
- 1 onion
- 1 tablespoon of salt
- 1/4 teaspoon of black pepper
- 2 liters of water
- 1 duck hull or 2 breasts
- 1 cup of cooked rice
- spicy paprika cream
- cooked duck meat
- 1 roll
- 1 egg
- 1/4 teaspoon of salt
- black pepper
Pour the water into the pot, add the peeled vegetables and meat. Cook until the meat is tender. At the end of cooking add salt and black pepper. Strain the broth through a strainer, remove the vegetables and meat.
Cool the meat from the broth, finely cut it or mix. Soak the roll in water.
Combine the meat, the squeezed out roll, egg, salt and pepper in a bowl. Mix thoroughly. Form small meatballs.
Put the broth on the heat. When it begins to boil, gently put the meatballs in. When the meatballs are beginning to emerge on top, reduce the heat and simmer for 2-3 minutes.
Serve the soup with rice, a little touch of pepper paste and cooked carrots. It can also be lightly sprinkled with freshly sliced leeks.
The meat should be completely submerged in water while cooking. If needed, more than 2 liters of water should be used. Everything depends on the size of the pot we use and the size of the meat pieces.