Asian Chicken meatball Soup
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)
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.