6 servings (6 meatballs, 3 shrimp + 1/6th broth and veggies)
Ingredients:
1 pound ground chicken
1/3 cup dried breadcrumbs
3 tbsp soy sauce, divided
3 tsp minced garlic, divided
2 tsp minced ginger, divided
4 tsp oyster sauce, divided
4 tsp fish sauce, divided
1 egg
6 cups fat free chicken broth
6 oz cabbage, thinly sliced
1 1/2 cups broccoli, florets
1 1/2 cups cauliflower, florets
1 cup carrot, sliced
1 cup mushrooms, sliced
18 large shrimp
Directions:
Preheat oven to 350F. Prepare a baking sheet by lining it with tin foil, spray lightly and set aside.
In a large mixing bowl combine the ground chicken, breadcrumbs, 2 tbsp of soy sauce, 2 tsp garlic, 1 tsp ginger, 1 tsp oyster sauce, 1 tsp fish sauce and the egg. Mix until well incorporated.
Form the mixture into bite size meatballs, around 36, and place on the prepared baking sheet. Bake for 20 minutes, flipping them at 10 minutes.
In a large stockpot, add the chicken broth, 1 tbsp soy sauce, 1 tsp garlic, 1 tsp ginger, 1 tbsp oyster sauce and 1 tbsp fish sauce. Mix.
Add the broccoli, cauliflower and carrots to the pot and bring to a boil. Reduce the heat and simmer until the vegetables are soft, about 10 minutes.
Add the meatballs, mushrooms, cabbage and shrimp. Let simmer for another 5 minutes before serving.
Suggested Serving: Serve with sliced green onions.
Comments