Chicken Meatball Pho Soup
Instructions
1 Make meatballs
Chop the fresh coriander. Peel and finely chop the shallots. In a bowl, combine the chicken mince, chopped coriander, shallots, garlic onion powder, chilli flakes (spicy!), soy sauce, eggs, almond flour and pepper. Knead well. Shape into small meatballs. Refrigerate.
2 Prep veg
Clean and slice the mushrooms. Peel and slice the carrots into thin sticks. Chop the zucchini into thin sticks. Peel and grate the garlic and ginger.
3 Fry meatballs
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 5 min until browned.
4 Boil soup
Meanwhile, add the mushrooms, carrots, zucchini, garlic, ginger, coriander powder, star anise, measured water and chicken stock cube to a soup pot. Bring to a boil and simmer for 5 min. Transfer the meatballs to the soup and simmer for 4 min further.
5 Season
Meanwhile, slice the red chilli and spring onion finely. Slice the lime into wedges.
6 Serve
Season the soup with a squeeze of lime juice and a pinch of salt. Divide the soup among bowls. Garnish with the chilli (spicy!), spring onion and any remaining lime wedges.
Tips for fussy eaters
Serve the meatballs over boiled rice with fresh carrot and cucumber sticks on the side.
Pro tip
Serve any leftovers the following day with noodles or zoodles!
As easy to prepare, as it is to fall in love with!
Cooking Time: 25 min
Cals 571 · Prot 54 · Carbs 26 · Fat 31
Dairy-Free
Ingredients
Meatballs
Soup
Toppings
As easy to prepare, as it is to fall in love with!
Cooking Time: 25 min
Cals 571 · Prot 54 · Carbs 26 · Fat 31
Dairy-Free
Instructions
1 Make meatballs
Chop the fresh coriander. Peel and finely chop the shallots. In a bowl, combine the chicken mince, chopped coriander, shallots, garlic onion powder, chilli flakes (spicy!), soy sauce, eggs, almond flour and pepper. Knead well. Shape into small meatballs. Refrigerate.
2 Prep veg
Clean and slice the mushrooms. Peel and slice the carrots into thin sticks. Chop the zucchini into thin sticks. Peel and grate the garlic and ginger.
3 Fry meatballs
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 5 min until browned.
4 Boil soup
Meanwhile, add the mushrooms, carrots, zucchini, garlic, ginger, coriander powder, star anise, measured water and chicken stock cube to a soup pot. Bring to a boil and simmer for 5 min. Transfer the meatballs to the soup and simmer for 4 min further.
5 Season
Meanwhile, slice the red chilli and spring onion finely. Slice the lime into wedges.
6 Serve
Season the soup with a squeeze of lime juice and a pinch of salt. Divide the soup among bowls. Garnish with the chilli (spicy!), spring onion and any remaining lime wedges.
Tips for fussy eaters
Serve the meatballs over boiled rice with fresh carrot and cucumber sticks on the side.
Pro tip
Serve any leftovers the following day with noodles or zoodles!
Ingredients
Meatballs
Soup
Toppings
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