Ingredients:

• Chicken balls :
• 1 – Chicken breast, minced
• 2 tsp – soya sauce
• 1/2 tsp – china salt
• 1/2 tsp – white pepper powder
• 1/2 tsp – salt
• 2 cups – Chicken stock
• Soup :
• 4 cups
• 4 – beans
• 1 – carrot, cut into long, thin strips
• 2 leaves – cabbage, cut into long, thin strips
• 2 – spring onions, cut into long, thin strips
• 8 -mushrooms, boiled and sliced
• 1/2 tsp – china salt
• 1/2 tsp – white pepper powder
• 1 tsp – salt
• Whites – 2 eggs
• 100 g – Amul cheese, grated

Method:

1. Method for chicken balls:
2. Mix minced chicken with all the above ingredients except stock and shape into walnut sized balls.
3. Bring stock to boil and drop balls into it. Continue boiling for 10 minutes. Remove balls and keep aside.
4. Save any leftover stock for soup.
5. Method for Soup :
6. Boil stock, put vegetables and chicken balls, salt, pepper and China salt. Bring to boil and remove from fire.
7. Vegetables should be half cooked and crunchy. Mix egg whites with 2 tbsp of water and mix into hot soup.
8. Serve immediately sprinkled with Amul cheese.

Recipe courtesy of Sify Bawarchi