Cheese soup with cheese balls

1. You can cook the chicken fillet broth in advance, and then you will spend no more than 20 minutes preparing the soup.

2. Put the chicken fillet in cold water. Bring to a boil, remove the foam with a spoon and cook over low heat for about 40-45 minutes.

3. Prepare the cheese balls. Grate the hard cheese on a fine grater in a deep bowl.

4. Beat the egg into the cheese, mix. Add flour and knead the dough.

5. Form small balls (about 1.5-2 cm in diameter) with wet hands. Put the plate with the balls in the refrigerator until it is time to add them to the soup.

6. When the chicken fillet is cooked, remove it from the broth and cool. Add the diced potatoes to the pan.

7. Cut the fillet into small cubes and place back in the pan.

8. Grate the carrots on a coarse grater and add to the soup.

9. Chop the onion into small cubes and put in a saucepan with the other ingredients.

10. Then pour in small vermicelli of any shape and cook for 7-10 minutes, until the pasta is ready.

11. Transfer the processed cheese to the saucepan, stir. Add salt and ground black pepper. The amount of spices greatly depends on the taste of the cheese, so add salt little by little, there is a risk of oversalting the cheese soup.

12. Lastly, add the cheese meatballs to the soup, bring to a boil and cook for 3 minutes.

13. The cheese soup is ready, you can add herbs and serve.

14. It is better to add herbs individually to each plate, so the soup will look brighter and more appetizing.

15. Help yourself!