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Chicken Ball And Spinach Soup

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Chicken Ball And Spinach Soup
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies, light chicken balls and is filling to the core.


  • For chicken balls:
  • 500 gm chicken leg or breast minced (leg will result in a softer texture)
  • Thinly chopped spring onion greens
  • Carrots (thinly shredded)
  • 1 tsp white pepper powder
  • 2 chicken stock cubes crumbled
  • 1 Tbsp sesame oil
  • 2.5 Tbsp grated ginger
  • 1 egg for binding
  • Salt to taste
  • Little star anise powder
  • 2 cloves garlic, chopped
  • 3 Tbsp soya sauce
  • Potato starch (optional)

  • For the soup
  • 5 cups chicken stock or hot water mixed with 2 stock cubes
  • 1/2 cup mushrooms chopped into quarters
  • A few spinach leaves ripped
  • Bean sprouts cleaned and kept aside.
  • Juice of 3 lemons
  • Soya sauce
  • Salt, to taste
  • 2 eggs beaten


  1. For chicken balls:

    Mix all ingredients above with mince till evenly distributed and place in the refrigerator.
  2. For the soup:
  3. Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix lightly.
  4. Take chicken out of fridge and form balls with wet hands. Add to soup.
  5. Now taste the soup and adjust seasoning with salt and soya sauce.
  6. Finally add mushrooms and shredded carrots. Let it cook till they have a nice crunch and not overdone.
  7. Add lemon juice. Taste. If you need more juice, add. Dont overcook the lemon juice.
  8. At the end, just before serving, throw in the bean sprouts and torn spinach leaves and serve.
  9. Serve with vinegar-chillies and your favorite chilli sauce.