How To: Make Chicken Meatball Soup

Souper comfort

by SHFamily | Mon, March 12, 2018

By Darcie Hunter

Across the world, chicken noodle soup remains a popular standard, touted for its healing properties and comforting taste. Broths of all sorts are known as nature’s penicillin, packed with nutrients that nourish the body and comfort the spirit. From traditional Jewish Matzo Ball Soup, to Mexican Tortilla Soup to Greek Lemon Chicken and Rice Soup, soup lovers around the globe slurp up some variation of the dish on a regular basis.

Growing up, my mother’s chicken noodle soup was a family favorite. Hers included the traditional carrot, celery and onion vegetable base, fresh chicken and small Italian pastas such as ditalini (small tubes) or conchigliette (tiny shells). Our family origin is Italian-American, and parmesan cheese or grated romano were always sprinkled over the soup for a salty topping from “the old country.”

In my adulthood, I have become a global nomad, living in four different countries, learning as much about the local foods as I can. One of my three kids is a bit of a picky eater, but one thing I can always count on him to love, and eat with gusto, is soup. Necessity is the mother of invention, so my repertoire has expanded dramatically to include soups from around the world.

I love the fresh, healthy feeling of Asian-style soups, with lots of veggies and a small amount of lean meat. Using chicken that is responsibly grown and sourced is an eco-friendly way to add healthy protein. Ginger, fish sauce and cilantro add rich, bright flavors to chicken meatballs, which are also great baked and served on their own as an appetizer. Accompanied by fresh veg and some rice noodles, your family will slurp up this Asian Chicken Meatball Soup and beg for seconds!

Chicken Meatball Soup

Ingredients (chicken meatballs):

  • 1 pound (500g) ground chicken
  • 3 scallions or small green onions, chopped fine
  • 1 Tbsp (15ml) finely minced ginger
  • 1 Tbsp (15ml) cilantro or coriander, chopped fine
  • 2 tsp (10ml) fish sauce
  • 1 egg
  • 1 tsp (5ml) corn starch


  • 2 cans chicken broth (or about 2 cups/400ml fresh chicken stock)
  • 2 cups (400ml) water
  • 4 baby shitake mushrooms, sliced thin
  • 1cup ribbon-sliced cabbage
  • 1⁄2 cup grated carrots
  • 1 cup softened rice noodles
  • 1⁄2 cup pea shoots
  • fresh lime wedges


1. To make the chicken meatballs, mix all meatball ingredients and allow to sit in the refrigerator for about an hour so all the flavors meld. Form chicken mixture into balls and arrange on a baking sheet lined with parchment paper. Set aside while you prepare the soup.

2. In a large pot, bring broth and water to a boil. Add chicken meatballs and sliced mushrooms, then return to a boil. Reduce heat and simmer 10 minutes. Meanwhile, cut remaining vegetables and prepare rice noodles according to package instructions, then set aside.

3. Assemble soup bowls by adding a portion of noodles and veggies to each. When ready to serve, pour hot soup into the bowls. The heat of the broth will cook the vegetables slightly, leaving them tender but still a bit crisp. Serve with lime wedges.

4. If desired, season with fresh or dried chilies, more fish sauce or whatever toppings your family likes. Enjoy this fresh soup to ward off all sniffles or to add an Asian twist to your soup routine.


原料 (肉丸子):


















1. 将所有肉丸子材料混合,放入冰箱静置1小时左 右,使之入味。把鸡肉泥捏成丸子,放在铺好了烤 箱纸的烤盘上静置,同时可准备汤。

2. 在炖锅中将高汤和水烧开。加入鸡肉丸子和切好 的香菇,再次烧开,转小火慢炖10分钟。同时将其 他蔬菜切好,并按照包装说明书将米线烫好备 用。

3. 准备好汤碗,每个碗内放上米线和蔬菜。上菜时 将热鸡汤倒入碗中。鸡汤的热度会将蔬菜轻微烫 熟,让口感柔软又带点爽脆。与新鲜青柠块一同 上桌。

4. 根据喜好加入五味粉,辣椒酱或者辣椒粉,鱼露 或者其他你的家人喜欢的调料。尽情享用这碗驱 散秋季鼻塞的鲜汤吧,还可以给你家的菜单汤谱 上增添一点亚洲风味。


Translation by Mandarin King (

Photography by Ransom Wingo.

Food styling by Cidonie Richards and Darcie Hunter.

Fresh produce supplied byFIELDS China (

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