a reset for your gut: chicken meatball & cabbage soup
I can eat a soupy dish multiple times a week and this particular one never gets old. It’s easier to make than a basic chicken soup, but brings more flavour power! My only regret is not making more meatballs because other than using it in this soup recipe, you can use it as dumpling filling or in any stir-fry.
Soupy meals make me feel my best between eating out on weekends. I start to miss homecooked food dearly over the weekends when we are out having fun with friends & family. This is the kind of soup dish I’ll save for a weekday meal❤️
Why You’ll Love This Recipe
Packed with vegetables – all the prebiotics & fibre you should have!
Simple, one-pot cooking – Everything simmers together for minimal fuss.
Versatile meal – Enjoy it on its own, or serve with rice, pasta or noodles for something heartier.
You can’t order this off of a menu, it’s a homemade specialty (bulk cook for multiple meals!)
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2 - 4
Ingredients
400g minced chicken
1 tbsp hua tiao wine
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1 tsp cornstarch
2 garlic cloves, smashed
1/4 cabbage, roughly chopped
1 carrot, sliced
1 white radish, sliced
1.25L water (or half the pot you’re using)
Salt to taste
Method
Make the chicken meatballs: In a bowl, combine minced chicken with hua tiao wine, oyster sauce, light soy sauce, sugar, and cornstarch. Mix well and let sit in the fridge for about 25-30 minutes, honestly okay overnight too.
Prep the vegetables and garlic
Form & sear meatballs: Searing is optional, but doing this adds extra flavour and texture to the meatballs. Heat a soup pot and add neutral oil. Then add even sized meatballs to the pot, flipping once each side has turned light golden brown.
Prepare the broth: Set seared meatballs aside, sauté smashed garlic with remaining oil for 2-3 minutes then add water to boil in a pot. Add all the vegetables and simmer for 20-25 minutes with the lid on.
Add the meatballs back: Add the seared meatballs back into the pot for another 3-5 minutes.
Taste & adjust: Season with salt if needed. Serve hot and enjoy!~
Product(s) Highlight
Storage & FAQ
Q1 How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave oven.
Q2 What other veggies can I use?
Napa cabbage, broccoli, celery, shiitake mushrooms would work well if you want to switch things up!
Q3 What if I don’t want to sear the meatballs?
You can skip the step and begin by sautéing the garlic with oil and adding water. Then add the marinated chicken mince to cook in the water by forming bite-sized balls. I’ll set the meatball aside once they are properly floating in the pot, and cook the vegetables after. This is to prevent the meatballs from overcooking.
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