Recipe by: Dairy Farmers of Manitoba

This delicious soup includes a delightful surprise—savoury chicken balls which cook right in the simmering soup.

Yield: 10 servings
Prep time: 10 minutes
Cook time: 50 minutes

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Equipment

large stock pot

wooden spoon

measuring cup

cutting board and knife

grater

 

Ingredients

1/4 cup (50mL) butter

1/4 cup (50 mL) all purpose flour

4 cups (1000 mL) peeled, diced, raw potatoes

1 cup (250 mL) chopped leeks (white part only)*

6 cups (1500 mL) chicken stock**

2 cups (500 mL) milk

1/2 cup (125 mL) chopped fresh parsley

1/2 cup (125 mL) grated carrots

Chicken balls

* onions may be substituted although leeks have a milder flavour

** can substitute with 6 cups (1500 mL) water and 2 Tbsp. (25 mL) low-salt chicken bouillon powder or liquid

 

Instructions

1. In a large stock pot over medium heat, melt butter.
2. Blend in flour, cooking and stirring until mixture is golden.
3. Add potatoes and leeks, stirring until vegetables are well coated with mixture.
4. Gradually add chicken stock and milk.
5. Cook, stirring constantly until mixture thickens and boils.
6. Add parsley, carrots and chicken balls. Reduce heat.
7. Simmer uncovered for 30 minutes.
8. Add salt and pepper to taste.
9. Serve hot with a dollop of yogurt or sour cream if desired.