John Myers
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Chicken Soup with Chicken Meatballs and Vegetables
The perfect chicken soup with chicken meatballs and vegetables recipe with a picture and simple step-by-step instructions.
Optional:
- 600 g Water
- 12 g Chicken broth, Kraft bouillon
- 150 g Boneless chicken breast
- 1 tbsp Oyster sauce, (Saus Tiram)
- 100 g Chicken meatballs, frozen, (Asiashop, Bakso Ayam)
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 40 g Carrot
- 2 leaves White cabbage
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
- 1 tbsp Aji-No-Moto, (high purity glutamate)
To garnish:
- 2 tbsp Chives, finely chopped, fresh or frozen
- Rinse the thawed chicken well. Boil with 1 liter of water for 5 minutes. Pour off the water, rinse the chicken again in a coarse sieve and drain well. Clean the pot. Put the water in the saucepan and bring to a boil. Dissolve the chicken stock in it and add the chicken. Simmer for 35 minutes with the lid on.
- In the meantime, chop the chicken breast into pieces the size of a thumbnail and marinate with the oyster sauce. Cut the thawed chicken meatballs in half lengthways and crosswise.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm.
- Strain and discard the chicken, return the stock to the saucepan. Optionally add 1 tbsp Aji-No-Moto. Add the meatballs and let the chicken broth simmer gently.
- Heat the two oils together in a wok, add the onion and garlic pieces and stir-fry until the onions are colored. Add the chicken and stir-fry for 1 minute. Add the carrot and cabbage and stir-fry for another minute.
- Deglaze with about 100 ml of the chicken stock and simmer in the pan for 1 minute. Then add to the rest of the broth, mix well and season with salt and pepper. Distribute hot on the serving plates, garnish and enjoy.
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