نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Chinese clear broth with chicken meatballs

Chinese 20 Mins Prep · 30 Mins Cook

Finely slice 2 spring onions and roughly chop the coriander.
In a medium-sized bowl, add the chicken mince, spring onions, coriander, egg, soya sauce, breadcrumbs and ½ tsp each of salt and pepper. Mix until everything is fully incorporated. Cover and set aside while you prepare the broth.
Roughly chop the ginger and garlic. Slice the spring onions into 3cm pieces. Add these to a large pot and cover with bone broth and water. Season the broth with the sugar, salt and white pepper. Bring to a boil, before reducing the temperature to a simmer for 30 minutes.
Using a small ice cream scoop, portion out the meatballs and roll them into balls. Place them on a lined baking sheet.
Using a slotted spoon, remove the aromatics from the broth and discard them. Increase the heat to medium-high to ensure the broth comes up to a boil, then gently drop the meatballs into the hot liquid. Stir to prevent them from sticking to the bottom. Continue to boil until the chicken meatballs begin to float, approx. 6 minutes. Turn off the heat and add the baby spinach, allowing it to wilt before serving.
Allow the soup to cool for a few minutes and then serve. This soup can also be served with rice noodles.