Chicken and rice meatball soup

Chicken and rice meatball soup
Serves 4

Spiced chicken and rice meatball soup Photo: supplied

Meatballs ingredients
(Makes approximately 20 meatballs)
450g Bird and Barrow Free Range Chicken Mince
1 large garlic clove - finely diced
1 teaspoon finely grated ginger root
2 tablespoons soy sauce / tamari
1 1/2 teaspoons sesame oil
1 spring onion - green part finely sliced
1 free range egg
1 ½ cups cooked (and cooled) rice**
Generous pinch salt
Cracked black pepper
 
Soup ingredients
1.75 litres low salt chicken stock
1 cup water
1 tablespoon soy sauce or tamari
1 small clove garlic - finely diced
1 teaspoon finely grated ginger root
½ teaspoon curry powder
½ red capsicum  - cut into fine matchsticks
1 medium carrot - cut into fine matchsticks
1 large courgette - cut into thin rounds
1 bok choy - trimmed at the bottom and leaves separated.
1 tablespoon soy sauce or tamari
1 teaspoons sesame oil
Additional as desired: soy sauce or tamari, sesame oil, dried chilli flakes, white pepper, fresh coriander,
 
Meatball method
Place all the ingredients into a bowl and use a fork or wooden spoon to ensure everything is evenly mixed. Use wet hands (it will be very sticky) to form heaped tablespoons of mixture into balls. Place in the fridge to firm up for at least 30 minutes.

Soup method
Place the stock, water, soy sauce, garlic, ginger and curry powder in a large pot. Bring to a boil.
The meatballs may need to be re-rolled a little if they’ve lost their shape. Add the meatballs to the soup and cook in a rolling simmer for 5 minutes. Add all the vegetables in the final 2 minutes.
Season the broth by adding the soy sauce and sesame oil. Taste and add additional soy sauce, salt, white pepper or chilli flakes as desired.