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Chicken Ball And Spinach Soup

A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies, light chicken balls and is filling to the core.

Chicken Ball And Spinach Soup Chicken Ball And Spinach Soup

Chef

: Divya Burman

Recipe Servings

: 4

Recipe Cook Time

: 1 Hour

Recipe Rating

:
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Ingredients

  • For chicken balls:

    500 gm chicken leg or breast minced (leg will result in a softer texture)

    Thinly chopped spring onion greens

    Carrots (thinly shredded)

    1 tsp white pepper powder

    2 chicken stock cubes crumbled

    1 Tbsp sesame oil

    2.5 Tbsp grated ginger

    1 egg for binding

    Salt to taste

    Little star anise powder

    2 cloves garlic, chopped

    3 Tbsp soya sauce

    Potato starch (optional)



    For the soup
    :

    5 cups chicken stock or hot water mixed with 2 stock cubes

    1/2 cup mushrooms chopped into quarters

    A few spinach leaves ripped

    Bean sprouts cleaned and kept aside.

    Juice of 3 lemons

    Soya sauce

    Salt, to taste

    2 eggs beaten

Method

For chicken balls:

Mix all ingredients above with mince till evenly distributed and place in the refrigerator.



For the soup:

Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix lightly.

Take chicken out of fridge and form balls with wet hands. Add to soup.

Now taste the soup and adjust seasoning with salt and soya sauce.

Finally add mushrooms and shredded carrots. Let it cook till they have a nice crunch and not overdone.

Add lemon juice. Taste. If you need more juice, add. Dont overcook the lemon juice.

At the end, just before serving, throw in the bean sprouts and torn spinach leaves and serve.

Serve with vinegar-chillies and your favorite chilli sauce.

Key Ingredients: Chicken, Spring Onion, Carrot, White Pepper, Sesame Oil, Ginger, Egg, Salt, Garlic, Soya Sauce, Mushroom, Lemon Juice


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