- 1 pound ground white chicken or white turkey
- 2 eggs
- 1⁄2 teaspoon salt
- 1 potato, cooked and mashed
- 1 small onion, diced or pureed
Combine all ingredients and mix well. Refrigerate, covered, for two hours or more.
Boil up a large pot of salted water until it comes to a rapid boil. (Alternately, you can make these directly in a pot of boiling chicken soup. They do expand somewhat so make sure your pot is large enough.)
Form mixture into small balls and drop into boiling hot water. Cook for 35-45 minutes on medium heat. You may then drain and freeze in plastic bags for later use, or add to the soup.
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