Combine ingredients for vegetable stock in a large pot and bring to a boil. Meanwhile, mix all the ingredients together for the chicken mixture in a large bowl, adding bread crumbs last.

Form mixture into big balls, keeping your palms moist so that chicken batter won’t stick to your hands.

Place balls of chicken mixture into the boiling vegetable stock.

Once the stock returns to a boil and is bubbling, lower flame and cook for one hour, partially covered.

If you want to serve the soup and chicken balls with noodles, add desired amount of egg noodles to the pot about five to 10 minutes before serving.

If you prefer a clear soup, strain the vegetable stock first, place chicken balls back into soup and reheat. Add noodles at this point.