Yield:Description
You can easily make this gluten-free by using gluten-free breadcrumbs (or put 1/4 cup rolled oats in a food processor and pulse a few times to get oat crumbs).
Scale
Ingredients
For the soup
- 1 tablespoon olive oil
- 6 ounces shiitake mushrooms, rinsed, drained and sliced
- 8 cups low-sodium chicken broth
- 4 inches fresh ginger, peeled and sliced
- 1/4 cup roughly chopped scallions
- 3 cloves garlic, crushed
- 2 tablespoons low-sodium soy sauce
- salt and pepper, to taste
For the meatballs
- 1 pound ground chicken
- 1–1/2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1–1/2 tablespoons grated fresh ginger
- 2 tablespoons minced scallions
- 1/2 teaspoon five-spice powder
- 1 teaspoon chili-garlic paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 large egg
- 1/2 cup breadcrumbs
To finish
- 4 ounces snow peas, picked over
- 1/4 cup chopped scallions
- chili-garlic paste and toasted sesame oil
Instructions
- In a large pot, heat the olive oil on medium-high heat. Brown the shiitake mushrooms, stirring occasionally, for 3-5 minutes. Remove the mushrooms from the pot and set aside.
- Add the broth, ginger, scallions, garlic, soy sauce, salt and pepper. Simmer, stirring occasionally, for 25-30 minutes.
- While the broth simmers, make the meatballs: in a large bowl, mix the ground chicken, soy sauce, sesame oil, ginger, scallions, five-spice powder, chili-garlic sauce, salt, pepper, egg and breadcrumbs until just combined. Form golf ball-sized meatballs, and place them on a lined baking sheet (you should have 18).
- Carefully drop the meatballs into the broth, then simmer for 7 minutes. Add the mushrooms and snow peas, then simmer for an additional 3 minutes. Ladle the soup into bowls, then top with the scallions and chili-garlic paste or sesame oil if desired.
Notes
Adapted from Smitten Kitchen