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.
- 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
- 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.