Description
A light yet comforting Chinese-style soup featuring tender chicken and shrimp meatballs simmered in a delicate, flavorful broth with fresh vegetables. This nourishing bowl is soothing, satisfying, and perfect for chilly evenings.
Ingredients
- 1/2 lb ground chicken
- 1/2 lb raw shrimp, finely chopped
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 6 cups chicken broth
- 2 cups bok choy or napa cabbage, chopped
- 1 carrot, thinly sliced
- Fresh cilantro (optional, for garnish)
Instructions
- In a mixing bowl, combine ground chicken, chopped shrimp, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix gently until just combined.
- Bring chicken broth to a gentle simmer in a large pot.
- Using a spoon or small scoop, form the mixture into small meatballs and carefully drop them into the simmering broth.
- Cook for 6–8 minutes, until meatballs float and are fully cooked (internal temperature of 165°F / 74°C).
- Add sliced carrots and chopped bok choy or napa cabbage to the pot and cook for another 3–4 minutes until tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh cilantro if desired.
Notes
- Add rice noodles to make the soup more filling.
- Include a splash of rice vinegar or drizzle of chili oil for extra flavor.
- Steam meatballs separately for a lighter option.
- Add sliced mushrooms for additional depth.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze meatballs separately from broth for best texture.
- Reheat gently and add extra broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 170 mg
