To a food processor add the chopped onion and bun and pulse until the mixture is crumbly.
Add the ground chicken, salt and a few grinds of pepper and pulse briefly just to combine.
Form walnut-size meatballs (rub a little oil on your hands to prevent the meat sticking to them). You should have about 25 meatballs.
In a large non-stick pan heat up about 2 teaspoons of oil and fry the meatballs over a medium heat for about 2 minutes just until lightly browned turning them over several times. They will finish cooking in the soup. Transfer to a plate and set aside.
Make the soup
In a large pot heat up 1 tablespoon of oil, then add the onion and leek and fry gently for 3 minutes until softened stirring often.
Add the cubed potatoes, grated carrot and celeriac, most of the stock, cover and bring to the boil then lower the heat and simmer for 5 minutes.
Drop the meatballs into the soup, add more stock, if needed, cover, bring to the boil again then simmer for 5-6 minutes or until the meatballs are fully cooked.
Remove from the heat and stir in the dill and parsley.
In a bowl combine the sour cream with a few tablespoons of the soup then slowly pour this mixture back into the soup. Season to taste and enjoy your soup with chicken meatballs!
I recommend preparing the chicken meatball mixture in a food processor – it’s quick, easy and produces soft meatballs.
Rub a little oil on your hands as you form the balls – this will prevent the meat sticking to your hands.
I recommend browning the meatballs before adding into the soup (they will taste and look better). Finish cooking the meatballs in the soup but make sure you don’t overcook them.
*For the soup base you can use Polish rosόł, another chicken broth recipe or stock cubes (1.5) instead if preferred.
This soup tastes great the next day too!
Once cooled completely refrigerate your leftover chicken meatball soup for up to 3 days.