Chicken meatballs with sweetcorn broth

Serves: 4
Prep: 25 minutes
Cooks In: 15 minutes

Chicken meatballs with sweetcorn broth

This Asian-inspired meatball broth dish is a bit like Chicken and Corn Chowder – a soup I love.

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


Print Recipe

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


  1. In a large bowl, combine the chicken and spring onions.

  2. Add the breadcrumbs, ginger and garlic and season well with sea salt. Stir well until evenly mixed.

  3. Roll into even-sized meatballs (approximately 24).

  4. 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.

  5. 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.