Golden Chicken Meatball and Bean Curd Knot Soup

Title: Chicken Meatball and Dried Bean Curd Soup

Ingredients:

• 100 grams dried bean curd knots (kembang tahu kering)
• 2 carrots, diced
• 6 chicken feet (ceker ayam), cleaned thoroughly
• 10 chicken meatballs (bakso ayam)
• 1 liter water
• Salt and pepper, to taste
• Spring onions (daun bawang), for garnish

Instructions:

1. Soak the dried bean curd knots in water for 1-2 hours until softened. Drain and set aside.

2. Clean the chicken feet thoroughly, removing nails and outer skin.

3. In a large pot, bring the water to a boil. Add the cleaned chicken feet and diced carrots. Cook until the carrots are tender.

4. Add the soaked dried bean curd knots and chicken meatballs to the pot. Cook until the meatballs float to the surface.

5. Season with salt and pepper, adjusting to taste.

6. Serve hot, garnished with chopped spring onions.

Overview:
This Chicken Meatball and Dried Bean Curd Soup combines the comforting flavors of chicken meatballs, tender carrots, and soaked dried bean curd knots in a flavorful broth. Perfect for a warming meal, this soup is simple to prepare and sure to be enjoyed by all.