Asian Chicken Meatball Soup/Recipe Share

Asian Chicken meatball Soup  

 

Ingredients

0.6 lb of ground chicken (270 g)

1 Tablespoon finely chopped chives (3 g)

1 Tablespoon finely minced fresh ginger (5 g)

Salt and pepper, to taste

2 Tablespoons of olive oil (30 ml)

For the broth:

2.5 cups of chicken broth (600 ml)

2 star anise

1 teaspoon of fish sauce (5 ml)

2 sliced green onions (10 g)

5 slices of fresh ginger (5 g)

Instructions

Combine the ground chicken with the chives and ginger and season the mixture with salt and pepper.

Pour the chicken broth into a pan and add the star anise, fish sauce, and ginger slices.

Bring to a boil, then reduce to a simmer for 10-15 minutes.

Heat the olive oil in a pan and cook the chicken meatballs until browned on the

outside and sufficiently cooked on the inside.

Add the cooked meatballs into the bowls of broth and scatter over the green onions.

2 servings

 

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Word of the week

sen·tient

/ˈsen(t)SH(ē)ənt/

adjective

adjective: sentient

  1. able to perceive or feel things.

    “she had been instructed from birth in the equality of all sentient life forms”

    synonyms: (capable of) feeling, livinglive;More

    consciousawareresponsivereactive


    “any sentient creature should have the good sense to avoid something so dangerous”

Origin

early 17th century: from Latin sentient- ‘feeling,’ from the verb sentire .

Creamy Reuben Soup/Recipe Share

Creamy Reuben Soup - Low Carb, Gluten Free | Peace Love and Low Carb

Ingredients
1 medium onion, diced
2 ribs celery, diced
2 large cloves garlic, minced
3 tbsp butter
1 lb corned beef, chopped (I used pre-cooked corned beef from the deli counter)
4 cups beef stock
1 cup sauerkraut
1 tsp sea salt
1 tsp caraway seeds (I use this brand)
¾ tsp black pepper
2 cups heavy cream
1 ½ cup Swiss cheese, shredded

Instructions

Heat slow cooker on high setting.
To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker.
To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours.
Add heavy cream and Swiss cheese and cook 1 additional hour.

Notes
Per Serving – Calories: 225 | Fat: 18.5g | Protein: 11.5g | Net Carbs: 4g
Nutrition
Serving Size: 1 Cup