Homemade Handmade Chicken Meatballs

Cut the chicken breast into small thin slices, add 2 egg whites, an appropriate amount of salt, and a little water into a blender.

Stir until it becomes a fine paste.

Take out the minced chicken.

This used the yolks from 2 leftover eggs, which can be used for other purposes.

Add an appropriate amount of chicken broth, a suitable amount of cooking wine, salt, and 2 tablespoons of pumpkin powder into the pot.

Bring it to a boil over low heat, then turn off the heat and let it cool until it is no longer warm.

Hold the meatball with ground chicken in your left hand, place half a bowl of cold water next to the ground chicken, and each time dip the spoon in water first, then use the right hand to squeeze the round meatball from the space between the thumb and index finger, until all of them are individually placed into the pot.

Simmer the meatballs slowly over low heat until cooked through. Once the meatballs float to the surface, turn off the heat (do not cook over high heat).

Place the handmade chicken meatballs into a bowl; having them for breakfast is not only somewhat nutritious but also makes the soup fresh and tasty.