Can I use a different ground meat?

Yes, any mince works — pork, beef, turkey, or a mix. Cooking time may vary slightly.

Why do my meatballs fall apart while cooking?

The mixture may not have been kneaded enough or needed more egg. Mix well and let it rest for 10 minutes before cooking.

Can I skip the bouillon cube?

Yes, just season with salt and your favorite spices. The bouillon adds richness, but it's still tasty without it.

How many meatballs does this make?

From 500g of ground meat, you'll get about 20-25 small meatballs — enough for 6 servings.

Dumplings without dough

Name: Dumplings without dough
Total time: 10 min
Yield: 6 порций
Cuisine: International
Ingredients: Chicken minced meat — 500 g; Onion — 40 g; Garlic — 8 g; Chicken egg — 55 g; Butter — 20 g; Water — 1500 g; Spice — 2 g; Salt — 2 g; Allspice — 2 g

20min

2129g

Nutrition per 100g

106

These fake dumplings are a real find for anyone who loves dumplings but doesn't want the hassle of shaping them. Tender chicken meatballs with onion and garlic, simmered in a spiced broth with butter, are incredibly juicy and flavorful. Much simpler than classic dumplings but just as delicious. At just 71 calories, it's a light and satisfying meal ready in 20 minutes.

HealthyanddeliciousFastfoodMeatSoups

WHAT YOU WILL NEED

From ingredients

9 products

Base

Chicken minced meat500 g

Broth

SIMPLE PROCESS

Step by step recipe

The secret is a well-mixed filling: blend ground chicken with finely chopped onion, garlic, egg, and spices until smooth. Cook the meatballs in boiling water with bay leaf, butter, and seasonings for exactly 7 minutes — they stay tender and moist. Serve with or without broth, garnished with fresh herbs.

Step 1

Make the Meat Mixture

In a blender, combine ground chicken, onion, garlic, egg, salt, and pepper until smooth.

Step 2

Shape the Meatballs

Wet your hands and roll the mixture into small walnut-sized balls (about 20-25 pieces).

Step 3

Prepare the Broth

Bring 6 cups (1.5 liters) of water to a boil. Add butter, bay leaf, bouillon cube, and spices to taste.

Step 4

Cook the Meatballs

Carefully drop the meatballs into the boiling water and cook for exactly 7 minutes. They should float and become firm.

Step 5

Serve

Serve the meatballs in bowls with broth or without, sprinkled with fresh herbs (dill, parsley). Enjoy hot!

CHEF'S TIP

Blend Onion and Garlic

Using a blender ensures a smooth, uniform mixture and even distribution of flavors.

Don't Overcook the Meatballs

Cook for exactly 7 minutes after boiling. Overcooking makes them dense and less tender.

Use a Flavorful Broth

Add butter, bay leaf, bouillon cube, and spices to the water — it infuses the meatballs with rich flavor.

Serve with Fresh Herbs

Parsley, dill, or spring onions add freshness and make the dish more appetizing.

SUBSTITUTIONS

Add your taste

With Ground Beef Replace chicken with ground beef — the meatballs become denser and richer. Increase cooking time to 10 minutes.
With Ground Turkey Turkey mince is a great substitute — it's also lean and tender.
Add Rice Stir 1.8 oz (50g) of cooked rice into the mixture for heartier meatballs.
With Tomato Sauce Serve the cooked meatballs with tomato or sour cream sauce instead of broth.

HOW TO STORE

How to Store Fake Dumplings

Cool the meatballs in the broth, transfer to a container, and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave. Freeze uncooked meatballs — thaw in the fridge and cook as usual.

GOOD TO KNOW