Buck Naked Kitchen
Home
**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.
Service Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Total


Close
**Please note: One test applies to a single item. If you are testing multiple items, please purchase multiple tests.
Service Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Total


Close


Asian Style Chicken Meatball Soup

2 comments |


Latest Recipes



Sign me up!



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! 

 

Share


Asian Style Chicken Meatball Soup

Ingredients

For the broth:

  • 1 tablespoon sesame oil
  • 1 small yellow onion, roughly chopped
  • 3-inch chunk of fresh ginger, peeled & finely grated
  • 4 cloves garlic, minced
  • 8 cups seasoned organic chicken broth
  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce
  • 1/2 teaspoon Chinese 5 spice
  • 1/2 teaspoon red chili flakes (or more if want more heat)
  • salt to taste

For the meatballs:

  • 1 pound lean ground chicken
  • 3 green onions, finely chopped
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Chinese 5 spice
  • pinch of salt

Add ins:

  • 1/2 pound Chinese broccoli or Bok Choy, chopped
  • 1 large handful snap peas
  • 1 package Shimeji mushrooms, or any variety of mushroom you like
  • Juice of 1 lime
  • cilantro, for serving
  • sesame seeds, for serving

Method

 
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.

2 comments


  • SJ |

    Trying this out this weekend!!


  • Ami |

    SUCH an easy recipe and SO tasty! Love all the ginger for flu season! You’re a goddess!


Leave a comment

Latest Recipes



Sign me up!



X

Lets Connect!

Please e-mail or message me with any business inquiries, questions, or comments! I'd love to hear from you!