Miso Meatball Soup

This is a healthy flavourful broth-based recipe that is packed with immune-boosting ingredients like ginger, lemongrass and lots of fresh herbs. Its light, healthy, low-carb and super easy to put together. And as I find with most soups, this one tastes even better the next day!
The key to this soup is a high-quality chicken broth. My go-to stock is Bone Roasters chicken stock from Craig Cook butcher. Alternatively, if you have a bit more time on your hands, you can make it from scratch. The tiny chicken meatballs are incredibly tasty and only take a few minutes to cook through because of their size. You can add them to the soup or enjoy them sautéed with veggies, pasta or noodles.
Cook time: 30 mins
500 g lean chicken mince (Craig Cook)
2 teaspoons of salt
1 teaspoon of Shiro miso paste (Tokyo Mart)
1 tablespoon fresh lemongrass finely chopped (LoSurdos)
1 tablespoon of grated ginger
2 garlic cloves, mined
1 shallot, finely chopped
3 scallions, finely chopped
1 jalapeno, finely chopped
8 cups chicken broth (Craig Cook)
4 scallions sliced
Salt to taste
2 tablespoons of Shiro miso paste (Tokyo Mart)
3 baby boy choy (LoSurdos)
1 cup of baby spinach
100 grams shitake mushrooms, sliced (Tokyo Mart)
Sesame oil
Fresh herbs (coriander, chives)
1-2 chillies
Step 1
Organise all your ingredients.
Step 2
Begin by preparing your meatballs. In a large mixing bowl, add your ground chicken, salt, lemongrass, ginger, garlic, shallot, scallions, miso and jalapeno. Using your hands mix well until combined.

Step 3
Line a baking tray with baking paper and using wet hands form mini round meatballs (about the size of a cherry tomato). This recipe should make around 30 meatballs.
Step 4:
In a large Dutch pot, heat the broth and add 4 chopped  scallions. Bring to a boil and add two tablespoons of miso paste and salt and pepper to taste.
Step 5:
Add your sliced shitake mushrooms. Next, gently drop the meatballs into the simmering broth and reduce heat to low. Simmer the meatballs until cooked through, about 10 minutes. Remember the smaller the meatballs the quicker they will cook. They will float to the top when they are ready but be sure to cut one in half to check they are fully cooked through.

Step 6:
Finally add your baby bok choy to the pot. Stir through for about a minute or two till they wilt and cook through, but not too long that they lose their colour. Turn heat off and add your baby spinach and fresh herbs. Stir through. You are now ready to serve! Top off with some fresh slices of chili and drizzle some sesame oil and sesame seeds for added flavour.