Chicken Meatball Pho Soup

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low-carb
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Instructions

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1 Make meatballs

Chop the fresh coriander. Peel and finely chop the shallots. In a bowl, combine the chicken mince, chopped coriander, shallotsgarlic onion powder, chilli flakes (spicy!), soy sauce, eggs, almond flour and pepper. Knead well. Shape into small meatballs. Refrigerate. 

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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.

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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.

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4 Boil soup

Meanwhile, add the mushroomscarrots, zucchini, garlicgingercoriander powderstar 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.

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5 Season

Meanwhile, slice the red chilli and spring onion finely. Slice the lime into wedges. 

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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

Number of people

Meatballs

Chicken mince 400 Grams
Fresh coriander 15 Grams
Garlic onion powder 4 Grams
Chilli flakes 2 Grams
Soy sauce 20 ML
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Shallots 1 Piece
Eggs 1 Piece
Almond flour 40 Grams

Soup

Mushroom 250 Grams
Carrot 1 Piece
Small zucchini 2 Piece
Garlic cloves 2 Piece
Ginger 30 Grams
Coriander powder 2 Grams
Star anise 2 Piece
Water 800 ML
Chicken stock cube 1 Piece
Lime 1 Piece
Salt 1 Tsp

Toppings

Large red chilli 1 Piece
Spring onion 40 Grams

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

photo

1 Make meatballs

Chop the fresh coriander. Peel and finely chop the shallots. In a bowl, combine the chicken mince, chopped coriander, shallotsgarlic onion powder, chilli flakes (spicy!), soy sauce, eggs, almond flour and pepper. Knead well. Shape into small meatballs. Refrigerate. 

photo

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.

photo

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.

photo

4 Boil soup

Meanwhile, add the mushroomscarrots, zucchini, garlicgingercoriander powderstar 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.

photo

5 Season

Meanwhile, slice the red chilli and spring onion finely. Slice the lime into wedges. 

photo

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

Number of people

Meatballs

Chicken mince 400 Grams
Fresh coriander 15 Grams
Garlic onion powder 4 Grams
Chilli flakes 2 Grams
Soy sauce 20 ML
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp
Shallots 1 Piece
Eggs 1 Piece
Almond flour 40 Grams

Soup

Mushroom 250 Grams
Carrot 1 Piece
Small zucchini 2 Piece
Garlic cloves 2 Piece
Ginger 30 Grams
Coriander powder 2 Grams
Star anise 2 Piece
Water 800 ML
Chicken stock cube 1 Piece
Lime 1 Piece
Salt 1 Tsp

Toppings

Large red chilli 1 Piece
Spring onion 40 Grams
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