Soul Food

Vegetable Broth with Chicken Meatballs

4.714285
Average: 4.7 (7 votes)
(7 votes)
Vegetable Broth with Chicken Meatballs

Vegetable broth with chicken meatballs - Asian inspired broth

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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
326
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie326 cal.(16 %)
Protein33 g(34 %)
Fat7 g(6 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin K61.2 μg(102 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.7 mg(50 %)
Folate77 μg(26 %)
Pantothenic acid1.8 mg(30 %)
Biotin22 μg(49 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C3 mg(3 %)
Potassium422 mg(11 %)
Calcium55 mg(6 %)
Magnesium47 mg(16 %)
Iron141.5 mg(943 %)
Iodine3 μg(2 %)
Zinc23.3 mg(291 %)
Saturated fatty acids1.4 g
Uric acid338 mg
Cholesterol127 mg
Complete sugar25 g

Ingredients

for
4
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
How healthy are the main ingredients?
Chicken breastsoy saucegingersesame oileggsalt

Preparation steps

1.

Clean, wash and halve the lemongrass lengthwise. Peel the ginger and cut into slices. Halve chili pepper lengthwise, remove seeds, wash and chop.

2.

Bring broth to a boil with lemongrass, ginger, chili and lime leaves in a saucepan. Set aside and let steep for about 10 minutes.

3.

Meanwhile, rinse chicken, pat dry, chop very finely. Clean, wash and finely chop the spring onions. Coriander wash, shake dry and chop.

4.

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.

5.

Prepare glass noodles according to package directions.

6.

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.