Herbed Chicken Meatball Soup with Noodles
Herbed Chicken Meatball Soup with Noodles
Prep Time:
30m
Cook Time:
45m
Servings:
4
Difficulty:
Medium
Delicate yet hearty, this Herbed Chicken Meatball Soup with Noodles is a soul-warming dish that marries refined technique with rustic comfort. Juicy, hand-formed chicken meatballs—crafted from a mélange of ground chicken, aromatic grated ginger, umami-rich soy sauce, sesame oil, and a binding touch of egg and breadcrumbs—are gently poached in a deeply flavorful chicken broth. The soup base, clarified and seasoned to perfection, cradles tender dried egg noodles that absorb every nuance of the broth. Julienne-cut carrots and chiffonade cabbage lend texture and color contrast, while thinly sliced green onions provide a bright, herbaceous finish. Balanced with salt and freshly cracked pepper, this dish exemplifies mise en place, proper seasoning, and the harmony of texture and flavor that every chef strives for in the culinary arts.
Equipment Needed
Large Bowl
Large Pot
Spoon
Ingredients
1 lb ground chicken
1/4 cup breadcrumbs
1 egg, beaten
1 tbsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
6 cups chicken broth
4 oz dried egg noodles
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, thinly sliced
Salt and pepper to taste
Instructions
In a bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, and sesame oil. Mix well.
Form the mixture into small meatballs.
Bring chicken broth to a simmer in a large pot.
Gently drop meatballs into the simmering broth. Cook for about 15-20 minutes, or until cooked through.
Add egg noodles, cabbage, and carrots to the pot. Cook until noodles are tender, about 5-7 minutes.
Season with salt and pepper to taste.
Garnish with green onions before serving.
Notes
You can use other types of noodles like rice noodles. Add more vegetables according to your preference. For a spicier kick, add a pinch of red pepper flakes.