Now while the ingredient list may seem daunting, let me assure you this soup is so so easy and most of the ingredients for the broth are the same ingredients used in the (super delicious) meatballs! Think of this as an asian version of Italian wedding soup. It’s so comforting and now that we’re heading into the winter months, I can see this soup being in my weekly rotation. It also only takes about 30 minutes from beginning to end.
I choose to remove the aromatics from the broth only because I like a smooth broth + I personally don't like large pieces of onion, but I love the flavour. Feel free to leave the aromatics in if you don’t mind them.
For best results, use broth that is already seasoned. And if you do use “no salt added” broth, season to your preferred taste. I tried it with both and found I had to add quite bit of sea salt until I was satisfied with the no salt added broth.
Happy soup making!
Asian Style Chicken Meatball Soup
For the broth:
For the meatballs:
1. Add the sesame oil to a large pot with the onion, ginger, and garlic. Sauté on medium heat until fragrant - about 2 minutes. Add the chicken broth and bring to a boil. Once boiling, Add the coconut aminos, fish sauce, Chinese 5 spice, red chili flakes, and salt. Reduce the heat and allow the broth to be infused while you prepare the meatballs.
2. In a bowl, combine the ingredients for the meatballs and mix well. Roll into small size meatballs that are about 1-inch in diameter and set aside.
3. Using a small sieve or slotted spoon, remove as much of the aromatics from the broth as possible. This step is completely optional, but allows for a smooth flavourful broth. One at a time, drop the meatballs into the simmering broth. Cook for 5 minutes, or until cooked through.
4. Add the Chinese broccoli, snap peas, mushrooms, and lime juice and cook for an additional 5 minutes before serving with sesame seeds and chopped cilantro.