Asian Chicken Meatball Soup
Ingredients
Chicken Meatballs
-
1
pound
ground chicken
-
1 ¼
teaspoons
kosher salt
-
1–2
tablespoons
fresh lemongrass, finely chopped
-
1
tablespoon
grated ginger
-
1
medium
shallot, finely chopped
-
2–3
cloves
garlic, finely minced
-
3
scallions
very thinly sliced (white and green parts separated)
-
1
teaspoon
jalapeño, very finely chopped (optional)
Broth
-
8
cups
chicken broth or stock
-
6
scallions
sliced (white and green parts separated)
-
pinch
white pepper
-
to taste
salt
-
4–6
cups
fresh greens or bok choy
-
to drizzle
toasted sesame oil
-
to garnish
fresh herbs (cilantro, basil, scallions, chives, Italian parsley)
-
to garnish
fresh chili slices
Instructions
- Combine ground chicken and meatball ingredients in a bowl and mix well.
- Form the mixture into small balls and place them on a parchment-lined baking sheet.
- Heat the broth in a large pot and add the white parts of the scallions, bringing it to a gentle boil.
- Drop the raw meatballs into the simmering broth and simmer until cooked through, about 5 minutes.
- Add the greens during the last minute of cooking to wilt them.
- Toss in fresh herbs and remaining scallions, then serve immediately.
- Garnish with fresh chilies and a drizzle of toasted sesame oil.
Nutrition Facts (estimated)
Servings
3-4
Calories
313
Total fat
16.4g
Total carbohydrates
21.2g
Total protein
23.3g
Sodium
102.6mg
Cholesterol
96.3mg
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