This is a simple, clean nourishing meal that is perfect for a mid week dinner during the cold months! Change it up depending on your favourite veggies, herbs and other condiments!
Asian Broth with Chicken Meatballs – serves 2
For the Broth
- 4 cups chicken bone broth
- 2 spring onions
- 1 tbsp grated ginger
- 2 garlic cloves, crushed
- 1 lemon grass stalk, bruised and finely chopped
- 1 tbsp tamari – taste to see if you prefer more
- 1 tsp fish sauce – optional
- 1 tsp sesame oil
- juice of one lime
- sesame seeds to sprinkle
For the meatballs
- 500g chicken mince
- 1 tbsp grated ginger
- 1 garlic clove
- 1 red onion finely chopped
- 1 tsp sesame oil
- 1 tbp asian chilli garlic sauce
- 1 egg
- 1/2 cup panko bread crumbs – can use almond meal to keep it gluten free too
- zest of 1 lime
- 2 serves of rice noodles – prepared according to package
- Vegetables of choice – I use bok choy, snow peas, mushrooms and sprouts
- Condiments – chilli oil, lime juice, coriander and fried shallots are some of our favourites
- Pre-heat your oven to 200 degrees c, fan forced, and line a baking tray with paper
- Combine all of the meatball ingredients into a bowl and mix well then roll into meatballs – I made around 16 balls
- Spread the meatballs out evenly on the tray and bake for 15-20 minutes or until just cooked through
- While the balls are baking combine all of the broth ingredients in a pot and bring to the boil then lower to a simmer until the meatballs are done
- Add your vegetables into the broth and cook for 3-5 minutes until just tender
- Divide the noodles, meatballs (you will most likely have meatballs left over -YES lunch tomorrow!), veggies and broth between two bowls and add on top your desired condiments
- Devour!
