|Ground chicken||170 Milliliter (Twice Ground)|
|Grated onion||5 Milliliter|
|Whipping cream||30 Milliliter|
|Chicken broth||1 1⁄2 Liter|
|Pared carrots||2 , finely diced|
In a mixing bowl combine the meat, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meat balls.
Bring the remaining broth to a boil, reduce to simmer, add the peas and carrots and simmer, for 10 minutes.
Add the meat balls and continue to simmer for an additional 5 minutes.
Serve soup very hot.