Chicken meatballs with sweetcorn broth

This Asian-inspired meatball broth dish is a bit like Chicken and Corn Chowder – a soup I love.
Prep Time 25 minutes
Cook Time 15 minutes
Course Main, Soups and Salad
Servings 4
Dairy Free, Diabetic, Gluten Free, Kid Friendly


  • 500 g lean chicken mince
  • 2 spring onions finely sliced
  • ½ cup panko breadcrumbs or use gluten-free breadcrumbs
  • 1 teaspoon fresh ginger finely minced
  • 1 clove garlic finely chopped
  • ½ teaspoon sea salt
  • 1.5 l chicken stock check label if eating gluten-free
  • 1 leek finely sliced
  • 410 g tin whole corn kernels drained
  • 1 teaspoon black sesame seeds


  • In a large bowl, combine the chicken and spring onions.
  • Add the breadcrumbs, ginger and garlic and season well with sea salt. Stir well until evenly mixed.
  • Roll into even-sized meatballs (approximately 24).
  • In a large saucepan, heat the chicken stock and add the sliced leek and sweetcorn. Bring to a simmer and cook for 4-5 minutes.
  • Add the meatballs one at a time, stirring so they remain separated. Cook for 8-10 minutes or until spongy and buoyant.
  • Serve meatballs and broth in shallow bowls and top with a sprinkling of black sesame seeds.


Using a good quality stock (or making your own) will make a big difference to the flavour of this broth. If you’re feeling a little under the weather, this is the perfect food. Ginger and garlic are great ingredients to eat when you’re not feeling well! A sprinkle of fresh chilli goes great with this soup if you’re a fan like me.
To make this recipe gluten-free, use gluten-free breadcrumbs and check the label on your stock to make sure it is gluten-free.
This recipe is from the June/July issue of NADIA magazine.