Asian Chicken Meatball Soup (Printable Version)
Chicken meatballs simmer in a fragrant broth with bok choy, scallions, and fresh herbs for a cozy meal.
# Ingredients:
→ Chicken Meatballs
01 -
450 g ground chicken (may substitute turkey, beef, pork, or a mixture)
02 -
1 1/4 teaspoons kosher salt
03 -
1–2 tablespoons fresh lemongrass, finely chopped
04 -
1 shallot, finely chopped
05 -
1 tablespoon fresh ginger, grated
06 -
2–3 garlic cloves, finely minced
07 -
3 scallions, very thinly sliced, separated into white and green parts
08 -
1 teaspoon jalapeño, very finely chopped (optional)
→ Broth and Garnish
09 -
2 litres chicken broth or stock, preferably organic
10 -
6 scallions, sliced, separated into white and green parts (or substitute with leeks)
11 -
Pinch of white pepper
12 -
Salt to taste
13 -
4–6 cups (120–180 g) fresh greens such as bok choy, baby spinach, arugula, or Asian greens
14 -
Toasted sesame oil, for drizzling
15 -
Fresh herbs for garnish (such as cilantro, basil, scallions, chives, Italian parsley)
16 -
Fresh chili slices, for garnish
# Steps:
01 -
In a medium bowl, combine ground chicken, kosher salt, chopped lemongrass, shallot, grated ginger, minced garlic, green tops of scallions, and jalapeño if using. Mix thoroughly with damp hands until the mixture is cohesive.
02 -
With wet hands, roll the mixture into small balls, approximately the size of a cherry or walnut (about 21 g each). Place formed meatballs on a parchment-lined baking sheet.
03 -
Heat chicken stock in a large pot. Add the white parts of the scallions (or leeks) and bring to a gentle boil. Season with a pinch of white pepper and salt as needed.
04 -
Carefully drop the raw meatballs into the simmering broth. Allow the meatballs to cook gently for approximately 5 minutes, or until fully cooked and floating to the surface. Test one meatball to ensure doneness.
05 -
In the final minute of cooking, add the greens to wilt without overcooking. Finish with fresh herbs and the remaining scallions. Serve immediately into bowls.
06 -
Top each bowl with slices of fresh chili and drizzle with toasted sesame oil for flavor and aroma. Serve hot.
# Notes:
01 -
For convenience, lemongrass paste and ginger paste can be used in place of fresh ingredients.
02 -
Prepared meatballs can be frozen on a tray and stored in freezer bags for later use.
03 -
The meatball mixture can also be used as a filling for wontons; assembled wontons can be frozen before cooking.