chicken meatballs in chicken cream soup sauce. Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors. These chicken meatballs are juicy and light unlike some other chicken meatballs that can be weird and hard.
This chicken meatballs in sauce recipe is something for the children.
And for grown-up men, who love children food.
Like my husband… A delicious and comforting meal, soft and creamy chicken dumplings made with chicken breast and rice and slowly simmered in a cream sauce with herbs.
You can have chicken meatballs in chicken cream soup sauce using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of chicken meatballs in chicken cream soup sauce
- You need 1/2 kg of minced / ground chicken or more or less, I bought a ball of minced chicken.
- It's 1 of Egg.
- You need 1/2 cup of fine bread crumbs, panko.
- You need 1/2 cup of shredded cheese.
- It's 1 tsp of salt, black pepper, paprika, coriander, cinnamon, or as you prefer.
- Prepare 1 of Red and yellow sweet bell peppers.
- It's 1 of or 1/2 onion.
- You need 2 of garlic cloves.
- It's bunch of chopped parsley.
- You need 1 envelope of chicken cream soup powder.
- You need of frying oil.
- It's 1 tbsp of soy sauce any type. not a must though.
- Prepare 3 cup of water.
- It's 3 tbsp of flour.
The Best Chicken Meatballs Sauce Recipes on Yummly Chicken, Cilantro and Coconut Meatballs with Sweet Chili. Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers, and mushrooms. Then we let them simmer in a creamy sauce.
chicken meatballs in chicken cream soup sauce step by step
- make pepper mix: chop then blend together without spices or salt: peppers, onion, garlic, parsley, then sieve till all juice is drained. will end up with a ball of minced fruit and a cup of juice. this will take about 15 minutes to sieve by pressing with a spoon or squeezing it through wearing a glove or sandwich bag. keep juice aside for other recipes like my zucchini mushroom one, its new..
- mix all ingredients together. and let set for a while..
- you may keep it outside or in the fridge. covered.
- if you don't have shredded cheese cut up some of what you have. I used 3 slices of herbed cheddar.
- make in to small balls and place them into the flour mix: a few tbs of flour, 1 tbs soup powder, salt , paprika, spices as needed. move around then pat off the excess.
- fry them in semi deep oil just till browned and let them drip the oil on tissue paper.
- finally: cook the remaining soup pack in 3 cups of room temp water instead of 4 as per directions to make it thick, use a whisk to stir. when it starts to thicken add the fried balls and let cook on low heat for about 20 minutes till the chicken is fully cooked and the colour of the soup darkens. you may use other sauces or creams..
It'll be an unforgettable meal, that much I can promise! I served these at a family dinner and judging that there were no leftovers and how everyone kept. Growing up, I was "deprived" of canned soup. And such is the case when you're a kid that you always want what you can't have. "This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real.