Grønkålssuppe med kyllingekødboller


Ingredients (Serves 10)


2 l water – chicken bouillon
400 g lightly salted pork belly
300 g chopped kale – 5 sprigs thyme
1 chopped onion
1 finely chopped clove garlic
2 bay leaves
3 medium sized potatoes
2 carrots
1½ tbsp freshly chopped coriander - Salt and pepper

Chicken meatballs

500 g minced chicken / turkey
2 eggs
4 tbsp breadcrumbs
½-1 dl milk
1 clove crushed garlic
1 finely chopped onion
½ tsp pepper
1 tsp salt


Sauté the finely chopped pork belly in a little oil in a large cast iron Cocotte in the Forno oven. Add water, bouillon, onion, spices and let boil together for approx. 10 minutes.

Keep the coriander aside.

Prepare the vegetables, dice them and boil them with the soup for approx. 20 minutes.

Mix the meatballs together from all of the ingredients and form them with your hands into round balls approx. 2 cm in diameter.

Pour about ½ litre of the soup – just the liquid – into a separate Cocotte. Place the Cocotte on top of the Forno which can easily bring the soup to a boil. Boil the meatballs a few at a time in the soup – for approx. 5 minutes.

They are cooked through when they rise to the surface of the soup.

As the meatballs are cooked, put them in the soup and let stand at low heat.

Add the chopped coriander just before serving.

Serve the soup in helpings with 2 meatballs per person.

Accessories: Pan bread or hot tortillas.