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