Vegetable Broth with Chicken Meatballs
Vegetable broth with chicken meatballs - Asian inspired broth
Healthy, because
Even smarter
Nutritional values
The essential oil in lemongrass is considered in Asian countries to be healing and soothing for stomach ailments and inner turmoil.
Vegetarians can prepare the balls with tofu instead of chicken breast fillet.
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 61.2 μg | (102 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 141.5 mg | (943 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 23.3 mg | (291 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 ½ ozs Lemongrass (2 stem)
- ¼ oz ginger (1 piece)
- 1 green chili pepper
- 36 ozs Vegetable broth
- 3 Kaffir lime leaves
- 18 ozs Chicken breasts
- 14 ozs scallions (6 spring onions)
- 2 ½ ozs cilantro (1 handful)
- 1 egg
- 2 Tbsps soy sauce
- 1 tsp dark sesame oil
- salt
- peppers
- cayenne pepper
- 1 Tbsp Peanut oil
- 4 Tbsps whole grain breadcrumbs
- 4 ozs Glass noodles
- 2 Tbsps Lime juice
Preparation steps
Clean, wash and halve the lemongrass lengthwise. Peel the ginger and cut into slices. Halve chili pepper lengthwise, remove seeds, wash and chop.
Bring broth to a boil with lemongrass, ginger, chili and lime leaves in a saucepan. Set aside and let steep for about 10 minutes.
Meanwhile, rinse chicken, pat dry, chop very finely. Clean, wash and finely chop the spring onions. Coriander wash, shake dry and chop.
Mix half of the spring onions, egg, half of the coriander and chicken mince. Season with 1 tablespoon soy sauce, sesame oil, salt, pepper and cayenne pepper and mix well. Add breadcrumbs and knead until the mixture is malleable. Form balls from the mixture. Heat oil in a wok or frying pan. Fry meatballs on all sides over medium heat for 5 minutes. Remove and drain briefly on paper towels.
Prepare glass noodles according to package directions.
Pour broth through a sieve and bring to a boil in a saucepan. Season with remaining soy sauce and lime juice. Add the meatballs and simmer on low heat for about 5 minutes. Then mix in glass noodles, remaining spring onions and coriander. Heat soup again briefly.
