Friday, October 13, 2017

Recipe: Chicken Soup with Meatballs

By the time mid-week comes around, our refrigerator is almost depleted of its supplies so I rummage - work out what is still available and create a meal from it. 

Clear soups are a firm favourite. It is devoured heartily, everyone leaves the dinning table with a full tummy and a firm smile of satisfaction plastered on their faces. That fills my heart with gladness.

So if you have "leftover" fresh produce that are hardy in the refrigerator, consider making a soup (if your weather is conducive) instead of a salad or stir fry. 

The fresh produce listed in the ingredients below are merely what were left in my crisper. Create your own flavour combination with what you have got especially when you know they will impart amazing flavours.

Chicken Soup with Meatballs
Serves 4 - 6

2.5L of chicken stock*
2 medium sized carrots
2 medium sized potatoes
2 handfuls of raw peanuts
1 medium size broccoli
1 corn on the cob
1/2 punnet of cherry tomatoes
1/2 handful of goji berries

500g pork mince
2tbsps oyster sauce
2tbsps soy sauce
1tsp sesame oil
1 egg, beaten
White Pepper

  1. In a deep pot over high heat, add the chicken stock while you prepare all the ingredients. Add the prepared ingredients into the stock with the exception of the meatballs, broccoli and cherry tomatoes.
  2. While the soup is getting up to temperature, prepare your meatballs. In a deep bowl, mix all the ingredients and shape each ball with your hands. Set aside.
  3. When the soup starts boiling, turn the heat down to medium and add the meatballs. Turn the heat down to low and let the gentle heat of the soup caress all the elements. Walk away and have a glass of wine at this stage.
  4.  During the cooking process, you will notice foam / scum rising to the surface of the soup. Skim it off to create a clean and clear broth.
  5. In each serving bowl, add raw broccoli florets and cherry tomatoes. Then pour the hot soup and all the beautiful vegetables & meatballs over them (broccoli florets and cherry tomatoes). Have it on its own or with Jasmine rice / noodles / pasta.

* Chicken stock
If you are a purist and prefers making your stock from scratch - I applaud you.
If you have a favourite pre-prepared chicken broth from the store - use it.

I had none of the above so I used the next best thing which always guarantees me maximum flavour - Lee Kum Kee Chicken Bouillon Powder. You can purchase this at most Asian grocery store. If you are using this in your soup, add 3 spoonfuls (using the plastic spoon) in its container) with 2.5L of water. It is the bomb and my family wasn't thirsty after drinking this soup.

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