Sopa de albóndigas de pollo inspirada en el pho

Ingredientes

• 1 lb. ground chicken
• 2 cloves, minced garlic
• 1 tsp. grated ginger
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce
• 2 green onions, finely chopped
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 onion, quartered
• 1 cinnamon stick
• 2 star anise
• 3 cloves
• 1 Tbsp. fresh ginger slices
• 8 cups chicken both
• 1 Tbsp. fish sauce
• 1 carrot, sliced with vegetable peeler
• Salt to taste
• 2 tsp. brown sugar
• 1 tsp. sesame oil
• 4 oz rice noodles (add when reheating if freezing)
• Fresh cilantro (add when reheating if freezing)
• 1 lime, juiced (add when reheating if freezing)
• 1/2 can bean sprouts

Preparación

1. 1

   Mix ground chicken, garlic, grated ginger, fish sauce, soy sauce, egg and panko breadcrumbs. Form into small balls.

2. 2

   In a pan over medium heat, add 2 Tbsp. vegetable or canola oil. Sear meatballs until edges are crisp. Set aside.

3. 3

   Add onion, spices and ginger and sear for a few minutes, stirring frequently.

4. 4

   Add broth and fish sauce and cook 30 minutes.

5. 5

   Remove aromatics. Add sugar and adjust seasoning as needed.

6. 6

   Add carrot noodles and meatballs and simmer another 10–12 minutes until cooked through. Stir in sesame oil.

7. 7

   If not freezing, add rice noodles, bean sprouts, lime juice and cilantro. Allow rice noodles to soften.

8. 8

   Cool completely before freezing. To reheat: reheat soup, adding uncooked rice noodles to the broth until softened. Assemble with bean sprouts, lime juice and fresh cilantro.