6 September, 2015
Pork Meatballs in Chicken Broth
Pork Meatballs in Chicken Broth
Serves: 4-6
Broth Ingredients:
- 500g of 3 joint chicken wings
- 1 tablespoon chicken stock powder
- 2 litres water
- 2 carrots
- 1 celery stalk
- 1 zucchini
- 200g sweet potato
- 1 bunch bok choy or other Asian greens
Meatballs Ingredients:
- 500g pork mince
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 egg yolk
- 2 teaspoons corn flour
- 1 tablespoon oyster sauce
- 450g thin hokkien noodles
Method:
- Add the water, chicken stock pots and the chicken wings to a large stock pot and simmer covered for an hour
- Check the stock level is similar to when first started, if not top up with some additional water
- Add in the diced carrot, celery, zucchini, sweet potato, broccoli, the finely chopped bok choy stems and the oyster sauce then simmer for another hour Note: For timing purposes it would be best to start making and preparing your meatballs during this hour
- Ten minutes before serving remove the chicken wings from the stock and add the shredded bok choy leaves, taste test to see if seasoning is required Note: It is optional to remove the chicken meat from the wings and add back into the broth.
- To make the meatballs add all the ingredients, except the noodles into a mixing bowl and use your hand to mix well
- With damp hand roll tablespoons full of mixture into balls, place them on the plate, cover and refrigerate for 30 minutes
- Heat about 2 tablespoons of rice bran oil in a heavy based frying pan and cook the meatballs in batches for about 4 to 6 minutes until browned all over and cooked through. If needed you can use more rice bran oil for the frying pan for each new batch of meatballs.
- Boil the kettle and cover the noodles with boiling water, stand for about 3 minutes using a fork to separate noodles.
- Place the noodles evenly between the serving bowls, top evenly with the pork meatballs and finally ladle the soup over to serve.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.