Ingredients

• 250 g ground chicken or turkey breast
• 1/2 clove garlic grated on a fine grater
• salt, pepper, 1 teaspoon dried tarragon, pinch of chili powder (optional)
• 50 g gorgonzola cheese (or Lazur cheese or brie, camembert)
• 2 teaspoons soy or oyster sauce
• 1 tablespoon cold water

and

• about 2 liters of broth or chicken or vegetable broth
• some flour for coating the balls
• handful of spinach

Preparation

1. Grind the chicken breast in a meat grinder with a fine setting. Add grated garlic or best to grind it together with the meat. Season with salt, pepper, tarragon, chili powder, then add crumbled cheese, soy sauce and mix with a fork. Work the mass with a spoon until the ingredients combine into a uniform mass. Add cold water and knead it thoroughly into the mass, continue working for a bit longer.
2. Form balls by taking about 1 heaping teaspoon of mass and coat them in flour (if the mass sticks very much it can first be chilled, and then later form it, or place portions of mass on a plate, chill it and only then form and coat in flour). Shake off excess flour, it doesn't need to be much.
3. Drop the balls into boiling broth or stock and cook for about 5 minutes, check one ball to see if it's cooked through.
4. To the soup with the balls add the rinsed spinach and heat for a while on low heat until the spinach wilts. Put cooked pasta into bowls, pour the soup over and sprinkle with scallions and chili if using.