Prep time: 7 minutes
Cooking time: 20 minutes
Yields: 4 servings


  • 225 gr minced chicken
  • 188 gr Greenfields Ricotta cheese
  • 80 gr Parmesan cheese grated
  • 1 pc Egg
  • 20 gr Chopped garlic
  • 1 litre Chicken Stock
  • 375 ml water
  • 200gr Carrot. Peeled and shredded.
  • ½ teaspoon thyme
  • 300 gr Green peas
  • 2 dinner spoon White wine vinegar
  • To season Salt and pepper


  1. In a medium bowl, mix minced chicken, ricotta, parmesan cheese, egg, and chopped garlic. Chilled.
  2. Using a medium pot, combine chicken stock and water, shredded carrot, and thyme. Cover the pot and simmer.
  3. Make the meat mixture into a meatball and cook in stock mixture. Stir slowly for about 5 minutes.
  4. Add the beans until the dumplings and the vegetables are well cooked. Add white wine vinegar and adjust seasoning with salt and pepper.
  5. Serve hot.