Asian Soup with Meatballs

I’m obsessed with this soup. I’m obsessed with these meatballs and when they are cooked in the broth they get even better. This is such a simple soup and a simple dinner. It’s like an actual 20 minute dinner - and a perfect dinner after a freezing cold night of watching baseball or soccer.

If you have time earlier in the day - I highly recommend making the meatballs ahead of time and popping them in the fridge while they are raw. You can then just make the broth and pop the meatballs in once the broth is boiling.

You can also add what ever vegetables you have in the fridge to this at the end. Most small sliced vegetables will cook in just a minute or two - try shredded carrot, spinach, or water chestnuts!

Asian Soup with Meatballs

Serves 4

1 lb ground chicken

2 tbs ginger

3 cloves garlic

8 scallions

½ cup panko

3 tbs soy sauce

6 cups chicken stock

1 tbs sesame oil

1 cup snap peas

1 cup sliced mushrooms

STEP 1

In a large pot, combine together stock, 1 tbs ginger, 1 clove garlic, 1 tbs sesame oil, 2 tbs soy sauce, and 4 sliced scallions.  Bring to a boil. 

STEP 2

In a bowl, mix together ground chicken, remaining ginger, remaining garlic, remaining scallions, panko and soy sauce.  Mix well with your hands and form into balls using an ice cream scoop.

STEP 3

When soup is boiling, drop meatballs into the hot soup.  Cook 10 minutes until meat balls are mostly done. 

STEP 4

Add peas and mushrooms and cook another 3-5 minutes.  Serve hot.