Chicken Meatball Pho Soup

Name: Chicken Meatball Pho Soup
Cook time: 25 min
Ingredients: 400.00 Grams of Chicken mince; 15.00 Grams of Fresh coriander; 4.00 Grams of Garlic onion powder; 2.00 Grams of Chilli flakes; 20.00 ML of Soy sauce; 0.50 Tsp of Black pepper; 2.00 Tbsp of Vegetable oil; 1.00 Piece of Shallots; 1.00 Piece of Eggs; 40.00 Grams of Almond flour; 250.00 Grams of Mushroom; 1.00 Piece of Carrot; 2.00 Piece of Small zucchini; 2.00 Piece of Garlic cloves; 30.00 Grams of Ginger; 2.00 Grams of Coriander powder; 2.00 Piece of Star anise; 800.00 ML of Water; 1.00 Piece of Chicken stock cube; 1.00 Piece of Lime; 1.00 Tsp of Salt; 1.00 Piece of Large red chilli; 40.00 Grams of Spring onion

As easy to prepare, as it is to fall in love with!

Cals 571 · Prot 54 · Carbs 26 · Fat 31

Low-Carb

Calorie smart

Try Hello Chef Now

25 min

As easy to prepare, as it is to fall in love with!

Cals 571 · Prot 54 · Carbs 26 · Fat 31

Low-Carb

Calorie smart

Try Hello Chef Now

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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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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