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Minion Chicken Broth

Pikantne Soups Regional Cuisine of Poland For Kids 150 min Medium 40 wyświetleń ~110.26 PLN - (0)
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Description

Classic, clear chicken broth with small meatballs called "minonki" — a combination of traditional Polish home cooking with the convenience of portioned meatballs. The broth is clear, aromatic from root vegetables and whole spices (bay leaf, allspice, pepper), while the minonki add substance and a meaty touch. Serve hot in deep plates, with carrots from the broth and fresh parsley as a garnish. This dish is perfect for a warming winter lunch, a family Sunday dinner, or when you're feeling under the weather — it has warming properties and is easy to digest. Clear step-by-step instructions will help even beginner cooks prepare a clear, golden broth and evenly cooked, juicy minonki.

Ingredients Used

Ingredients (19)

Servings:
4
  • Chicken egg 1 szt. (~60 g)
  • Chicken 1200 g
  • Ground pork 300 g
  • Breadcrumbs 30 g
  • Carrot 3.8 szt. (~300 g)
  • Celery 200 g
  • Leek 150 g
  • Onion 1 szt. (~150 g)
  • Water 2500 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 8 g
  • Black pepper 8 szczypt (~4 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Bay leaf 6.7 szt. (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Wheat flour 20 g
  • Parsley 1 pęczek (~30 g)
  • Garlic 2 ząbki (~10 g)
💰 Szacowany koszt dania: ~110.26 PLN (27.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Gather all the ingredients and utensils: a large pot with a capacity of at least 4–5 l, a strainer, a ladle, a frying pan, and a bowl for the meat mixture. Peel the carrot, parsley, and celery using a vegetable peeler, wash them, and cut into large pieces (about 4 cm). Cut the leek lengthwise and rinse thoroughly between the layers. Cut the onion in half.

Use a large enameled or stainless steel pot with a capacity of at least 4–5 l. Also, prepare a slotted spoon for skimming the foam. Make sure the vegetables are dry after processing to avoid adding excess liquid.

Preparing the onion

2

Place the halved onion cut side down on a dry cast iron or steel skillet and roast for 5–8 minutes over medium heat until the skin is browned and starts to darken — this will deepen the color of the broth. If you like, hold the onion over a gas flame to slightly char the edges.

Use a metal spatula, not oil. If the onion gets too burnt (black soot), scrape off the outer layer — it's about the brown, not bitter taste.

Broth

3

Place the chicken in a large pot. Cover it with cold water (2500 ml) so that the meat is completely submerged. Slowly heat over medium heat until foam (white or grayish clumps) appears on the surface. When the water starts to boil, reduce the heat to a gentle simmer and skim off the foam with a slotted spoon. Repeat the skimming process for the first 15–20 minutes — this is key to a clear broth.

Use a large slotted spoon or a soup ladle. Do not stir vigorously (do not agitate too much) to avoid breaking the egg whites and clouding the broth. Slow heating from cold water gives a clear effect.
4

After removing most of the scum, add the prepared vegetables (carrot, parsley root, celery, leek) and spices: bay leaf, allspice, and black pepper. Add the burnt onion skin side up. Pour in a little salt (about 4 g at the beginning). Reduce the heat to a very gentle simmer (small bubbles), partially cover the pot, and cook for 90–120 minutes. The broth should only "wink" with bubbles — this ensures clarity.

The best is a slow, gentle simmer. If the broth boils vigorously, it will become cloudier. Set the pot so that it only gently bubbles.

Preparation of the meat mixture (minonki)

5

In a bowl, place the ground meat, add 1 egg (60 g), breadcrumbs (30 g), marjoram (2 g), 2 g of pepper (ground) and about 4 g of salt (you can use less and season later). If you are using garlic — crush 2 cloves (10 g) and add to the mixture. Knead by hand for 2–3 minutes until all ingredients are combined and the mixture is sticky but not watery. If the mixture is too loose, add a little breadcrumbs; if too dry, add a tablespoon of water.

Use a large bowl and clean hands or disposable gloves. Do not knead for too long (max 3–4 minutes) — overmixing will make the minions tough.

Shaping the minions

6

With damp hands, form very small balls with a diameter of 1.5–2 cm (the weight of one ball is about 10–12 g). Arrange them on a plate or board in a single layer. From the given amount of meat, you should get about 25–30 small bites.

To prevent the dough from sticking to your hands, dip your hands in cold water every few balls. If you like, coat each wedge with a light layer of wheat flour — this helps with gentle browning.

Frying the mini pancakes (optional)

7

Heat a pan, add a tablespoon of rapeseed oil (15 g). When the oil is hot (but not smoking), place the dumplings with some space in between. Fry for 1–2 minutes on each side, just until browned — do not fry until fully soft, as they will finish cooking in the broth.

The best is a pan with a diameter of 24–26 cm with a non-stick coating. Do not overcrowd the pan — fry in batches to prevent the temperature from dropping.

Adding minions to the broth

8

If the meatballs were raw, gently place them with a slotted spoon into the lightly simmering broth. Cook for 10–12 minutes from the moment they are added (smaller meatballs cook faster). If the meatballs were previously browned, 8–10 minutes is enough. Check one meatball — when cut in half, the center should not be pink.

Use a slotted spoon to avoid crushing the balls. Cook over very low heat to keep the broth clear.

Final seasoning

9

After cooking the minonki, turn off the heat. Taste the broth and season to taste with salt and freshly ground pepper. If the broth is too fatty, wait a few minutes and skim off the excess fat with a spoon or use a spoon that has been chilled in the refrigerator.

Seasoning should be left until the end, as the meat and vegetables have already released salt. If you want a clearer broth, strain it through a fine sieve lined with cheesecloth.

Serving

10

Portioning: place a few slices of cooked carrot and 6–8 meatballs per serving (depending on size) on a soup plate. Pour hot broth over it. Sprinkle with finely chopped parsley (optional). Serve immediately, with bread or a roll.

Use deep soup plates. The broth tastes best hot — serve immediately after boiling. You can also serve homemade noodles, but the dumplings themselves are a hearty addition.

Final tips

11

If you plan to store the broth, cool it quickly: pour it into shallow containers and place it in the refrigerator. Once cooled, it will be easier to separate the fat. You can use the leftover broth as a base for sauces or cream soups.

For storage, use airtight containers. Do not keep the broth at room temperature for longer than 2 hours.

Fun Fact

💡

Chicken broth is one of the oldest dishes in Polish cuisine — its simple recipe (meat + water + vegetables) has been popular in rural families for centuries. Adding small meatballs is a practical variation, often used to utilize leftover meat.

Best for

niedzielny obiad przeziębienie i rekonwalescencja zimowy obiad rodzinny

Tips

🍽️ Serving

Serve with thin homemade pasta or small potatoes. On the plate, first place the carrots and the small dumplings, then gently pour the broth over them to maintain an appealing arrangement. Sprinkle with parsley just before serving.

🥡 Storage

Store the broth in the refrigerator for up to 3 days in an airtight container. You can also freeze portions for up to 3 months. Dumplings are best stored separately from the broth to prevent them from getting soggy — heat briefly in the broth (3–5 minutes).

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