INGREDIENTS

INSTRUCTIONS

1. Beat egg; add scant 1/4 cup broth and 1 1/4 teaspoon cornstarch. Stir
until smooth. Add lemon peel and 1 Tablespoon fresh dill (or 1 teaspoon
dried. Add salt if using. Add ground chicken to this mixture, and stir
until all is thoroughly combined (mixture will be fairly "loose").
2. Bring two cups of broth to simmering in a 10- or 12-inch frying pan.
Gently drop tablespoon measures of chicken mixture into simmering broth,
keeping the chicken "rounded" and separated so they become "meatballs." (I
cooked about six at a time.) Turn each "meatball" once in the broth; simmer
3 to 4 minutes until cooked through. Remove cooked meatballs to a dish in a
warm oven and continue until all of chicken mixture is cooked.
3. When all of chicken is cooked, prepare sauce: Mix remaining 1 Tablespoon
cornstarch in 2 Tablespoons cold water. Stir into simmering broth and cook
a few minutes until somewhat thickened. Add diced cheese, and stir
constantly until the cheese melts.
4. While the chicken is cooking, prepare the noodles and keep them hot.
5. Return chicken balls to sauce. Place hot noodles in a large serving
bowl; add chicken and sauce and mix gently but thoroughly. Sprinkle with
remaining dill and serve.
Per serving: 568 cal; 207 cal (36% from fat); 34 g protein; 23 g fat (9.3 g
sat); 56 g carbo; 484 sodium; 202 mg. chol
Notes:
Gjetost (yay-toast) is a brown cheese made of a combination of cow's and
goat's milk plus whey, cooked until reduced and a dark amber color. For
those familiar with the old-fashioned laundry soap, it looks like
Fels-Naptha! A product of Norway, it comes in little red 8 oz boxes labeled
Ski Queen, or cut and wrapped in plastic. I found it at Safeway. It's a bit
pricey ($4 for the 8 oz box), but worth every penny (and each box made two
batches of this recipe).
For the broth, I used Knorr Chicken Base (found it at Costco / Price Club).
It does contain MSG (which I discovered after I bought it); we're not
sensitive to it so I went ahead and used it. I think bouillon would be too
salty. Homemade chicken stock would be best, of course (but who has the
time?!).
I made my own ground chicken -- a snap with a food processor. I boned and
skinned two large chicken breasts (and removed as much fat as possible),
then cut each into about five chunks. I put half the chicken in the work
bowl with the steel chopper blade and processed it in 3-second bursts. The
chicken was done in a total of about 10 seconds for each batch. Beautiful!
(I did this rather than buying ground chicken at the market because, as I
read somewhere on the net, you never know what was in the market's grinder
before the chicken, and with raw chicken a little iffy these days, if you
do it yourself you know exactly what you're getting.)
A nice green vegetable, a good salad, and fresh hot rolls or bread complete
a superlative meal.
Posted to MC-Recipe Digest V1 #902 by Marilyn Olander
<molander@pop.primenet.com> on Nov 12, 1997

A Message from our Provider:

“Do you want to know the master planner? God!”