Prepare the Chicken: Cut the chicken fillets into small portions. The total weight should be around 400 g.

Place the chicken pieces in a three-liter pan and fill it with water.

Bring the water to a boil and skim off any foam that appears with a slotted spoon.

Prepare the Vegetables: Peel and make a cross-shaped cut on the onion and add it to the pan.

Take half of the carrot, make a cut on it, and add it to the pan. This helps the vegetables cook faster and release their juices.

Immediately add salt to the broth at the beginning of cooking to enhance the flavor.

Cook the Broth: Cook the soup over low heat to develop a rich flavor. Let the broth simmer gently.

Prepare the Cheese Balls: Grate the cheese on a medium grater.

In a bowl, mix the grated cheese with one egg.

Finely chop a couple of sprigs of dill and add them to the mixture.

Add softened butter (cut into pieces) and about 2/3 of the flour to start. You may need a little more or less flour as you knead the dough.

Add a pinch of salt, considering the saltiness of your cheese.

Knead the cheese dough until it has a pleasant creamy aroma. If the dough is too sticky, add more flour.

Place the dough in the refrigerator, or better yet, in the freezer for a few minutes.

Prepare the Potatoes: Peel and chop the potatoes into small cubes. They should weigh about 450 g.

After the broth has been cooking for about 20 minutes, add the potatoes to the pan. Continue to cook the soup over low heat.

Form and Add Cheese Balls: Remove the cheese dough from the refrigerator. Form small balls, about 1.5 cm in diameter.

Add the cheese balls to the boiling soup. They will increase in size as they cook.

Add Carrots and Seasonings: Grate the remaining half of the carrot on a medium grater and add it to the soup.

At this stage, add more salt if necessary, the bay leaf, and a little ground black pepper.

Continue cooking the soup over low heat.

Finish the Soup: After 7 minutes, finely chop a couple of sprigs of dill.

Remove the onion and the half carrot that have released their juices.

Add the fresh dill to the soup and cook for another minute or two.

Serve: Your light, healthy, and delicious chicken soup is ready to be served. The soup is very filling and tasty without any frying.