Description
A comforting Chinese soup with tender chicken and shrimp meatballs in a flavorful broth, often served as a starter or light meal.
Ingredients
Scale
- For the meatballs:
- 1/2 lb ground chicken
- 1/2 lb shrimp, peeled, deveined, and finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon finely minced ginger
- 2 green onions, finely chopped
- 1 egg white
- 2 tablespoons cornstarch
- Salt and white pepper to taste
- For the soup:
- 6 cups chicken broth
- 2 slices ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 cup sliced mushrooms (shiitake or button)
- 1 cup bok choy or Chinese greens, chopped
- Salt to taste
- Chopped green onions for garnish
Instructions
- In a bowl, combine ground chicken, chopped shrimp, soy sauce, sesame oil, minced ginger, green onions, egg white, cornstarch, salt, and white pepper. Mix well and shape into small meatballs.
- In a large pot, bring chicken broth to a boil. Add ginger slices and soy sauce.
- Gently drop the meatballs into the boiling broth. Reduce heat to a simmer and cook for 8-10 minutes, or until meatballs are cooked through.
- Add mushrooms and bok choy. Cook for 2-3 minutes until vegetables are tender.
- Season with sesame oil and salt if needed. Remove ginger slices.
- Ladle soup into bowls and garnish with chopped green onions. Serve hot.
Notes
For a richer broth, use homemade chicken stock. You can also add a dash of white pepper for extra warmth.
Nutrition
- Calories: 280 kcal
- Sugar: 2 g
- Fat: 10 g
- Carbohydrates: 12 g
- Protein: 32 g