Place chicken in a large saucepan, cover with water, bring to boil and reduce heat. Add vegetables to soup, season with turmeric and simmer for 50 minutes. 20 minutes before the end of cooking add 1/2 of greens.
In a large bowl combine all ingredients for meatballs except egg, pour 1-2 tbsp of water, salt and pepper to taste. Add egg yolk to meat. Beat the whites to a froth, and put them into the stuffing. Cover the bowl with the stuffing and refrigerate for 30 minutes.
With wet hands roll meatballs from the stuffing. Put them to the pot with boiling water, reduce the heat, water should be slightly boiling, cover and cook for 15-20 minutes.
Pour cooked soup in bowls, add 2-3 meatballs, remaining greens, garlic and garnish with parsley.
Ready in: 80 minutes.
Amount per serving - 455 Kcal