Soup of the day: Chicken Meatballs and Green Vegetables in Flavourful Broth

Nutritious and delicious winter soup. This low carb chicken soup is packed with green vegetables and chicken meatballs, and Asians flavours. Add a little restaurant-style twist to this dish. Maillard reaction makes this soup is absolutely delicious.
If you still can’t imagine your meal without carbs, a healthy soba noodle perfectly suits in this dish.

Chicken Meatballs and Green Vegetables in Flavourful Broth
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Chicken Meatballs and Green Vegetables in Flavourful Broth

Recipe by Leno RegushCourse: Japanese Food, Main Course, SoupsCuisine: Asian, Japanese, FusionDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

This low carb chicken soup is packed with green vegetables and chicken meatballs, and Asians flavours.

Ingredients

  • Chicken meatballs

  • 400g chicken mince

  • 1/2 teaspoon fine salt

  • 1 egg, lightly beaten

  • 2 spring onions, white part only, finely sliced

  • 2 teaspoons ginger paste (finely grated ginger)

  • pinch of shichimi togarashi seasoning (or just chilli powder)

  • 1/4 cup Panko crumbs

  • cooking oil

  • For soup:

  • 1 L rich chicken broth

  • 3 broccolini, cut into halves

  • small bunch of kale or cavolo nero, washed and drained, stems removed

  • a few slices of ginger

  • 1 head of garlic, unpeeled, cut in half horizontally

  • salt

  • shichimi togarashi seasoning

Directions

  • In a mixing bowl mix together the chicken mince, salt, seasoning, spring onion, ginger and egg. Add the Panko crumbs and mix it thoroughly.
  • Preheat the oven up to 200C.
  • Preheat a non-stick pan with a little cooking oil. Form 9 chicken meatballs using your wet hands. Cook on medium heat, flipping occasionally until meatballs are golden brown on both sides. Then transfer to a baking tray. Bake in preheated oven for about 5-7 minutes.
    Alternatively, you can cook it without oven. Just close the pan with a tight-fitting lid and cook the meatballs on low heat, flipping occasionally for about 5-7 minutes, until meatballs are fully cooked.
  • Meanwhile, combine chicken broth, ginger and garlic in a saucepan and bring to a boil. Cook for about 5 minutes on low heat. Add broccolini and kale, cook for a few minutes until broccolini is tender but still bright green.
    Discard ginger slices and garlic. Season the soup with salt.
  • Pour the soup into bowls, arrange 3 chicken meatball into each bowl. Serve hot with a touch of shichimi togarashi seasoning.

Notes

  • Tip: How to save the beautiful green colour of the vegetables? It’s simple: you have to reduce cooking time in order to preserve the colour.
 

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