Spoon-drop chicken meatball noodle soup

Name: Spoon-drop chicken meatball noodle soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1½ L chicken stock; 15 g piece ginger, shredded; 1 tsp light soy sauce; 6 Essential Salad Onions; 1 eggs; 500 g pack Essential British Chicken Mince; 1 clove/s garlic, finely chopped; 25 g pack coriander, leaves chopped, plus more leaves to serve; 235 g pack green pak choi, thickly sliced; 200 g trimmed sugar snap peas, sliced lengthways; 275 g pack rice noodles (in the chiller aisle); 1 lime, cut into wedges, to serve

While there are few noodles in this recipe, it's still very filling. Add a touch of heat with some sliced red chillies, a pinch of dried chilli flakes or a little drizzle of chilli oil.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1½ L chicken stock
15g piece ginger, shredded
1 tsp light soy sauce
6 Essential Salad Onions
1 eggs
500g pack Essential British Chicken Mince
1 clove/s garlic, finely chopped
½ x 25g pack coriander, leaves chopped, plus more leaves to serve
235g pack green pak choi, thickly sliced
200g trimmed sugar snap peas, sliced lengthways
275g pack rice noodles (in the chiller aisle)
1 lime, cut into wedges, to serve

Warm the chicken stock, ginger and soy sauce together in a large saucepan.
Meanwhile, finely chop 4 salad onions and thinly slice the remaining 2. Crack the egg into a large bowl, then season and beat. Add the chicken mince, chopped salad onions, garlic and chopped coriander and mix well together.
Drop heaped teaspoons of chicken mixture into the stock to make around 30 meatballs. Cook gently for 5 minutes, then add the pak choi and sugar snaps and cook for 3-4 minutes more, until the vegetables are tender and the chicken is cooked through with no pink meat and juices that run clear.
Meanwhile, microwave the rice noodles according to pack instructions, then divide between 4 wide bowls. Ladle over the meatball broth, sprinkle over the reserved coriander and salad onions and serve with the lime wedges for squeezing over.

Cook’s tip

Chicken mince is low in fat and quick to cook – but you can easily swap it for pork mince or turkey mince in this recipe if you prefer. Both will poach to perfection in the broth and work well with its clean, Asianinspired flavour.

Typical values per serving when made using specific products in recipe