Chicken Cartilage Meatball Soup recipe - ingredients, nutrition and when to eat it
This Japanese-style soup features meatballs made with ground chicken and chicken cartilage, simmered in broth.
This Japanese-style soup features meatballs made with ground chicken and chicken cartilage, simmered in broth. The light broth and pleasantly chewy meatballs make it a good fit for a chilly evening.
Japanese · 30 minutes to cook
Tips: Finely chop the chicken cartilage into 3–5 mm pieces; if the pieces are too large, the meatballs won’t hold together well.
Tips: Dip a spoon in water before scooping out each spoonful of the meatball mixture to keep it from sticking.
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Ingredients (1 serving)
- Ground chicken — 100 g
- Chicken cartilage — 25 g
- Dashi stock — 300 ml
- Egg — 0.3 pc
- Potato starch — 1 tsp
- Green onion — 10 g
- Soy sauce — 1 tsp
- Ginger — 2 g
- Salt — 0.5 g