Chicken Meatballs in a Gingery Broth
Dairy free, Iron rich, Protein rich
About the recipe
This is one of those meals that feels a little bit special, but is actually so simple to make. The meatballs are soft and full of flavour, and cooking them directly in the broth not only keeps them incredibly juicy, but also adds so much depth to the soup itself.
It’s the kind of dinner I lean on when I want something warm, nourishing and easy, without needing multiple pans or a lot of thought. You can keep it really simple for little ones, or build it up with extra toppings for yourself. Either way, it’s a beautiful, balanced meal that works for the whole family.
Suitable from
6+ months
Serving Suggestions
Serve as is for a simple, nourishing meal, or add extra vegetables like mushrooms, bok choy or spinach into the broth in the final few minutes of cooking.
Serving Notes (By Age)
For babies:
Offer the soft meatballs as finger food, and serve the broth separately in an open cup or straw cup.
For toddlers:
You can chop the soba noodles with kitchen scissors to make them easier to manage, and serve everything together as a bowl. Alternatively, serve it deconstructed on a plate with the broth in a cup, depending on your toddler’s preference.
For older kids/adults:
For older kids and adults, a drizzle of chilli oil, dollop of kimchi, spring onions and a splash of extra lime works beautifully.
Storage
Store broth and meatballs separately from noodles for best results.
Keeps well in the fridge for up to 3 days.
Freezer Friendly
The broth and meatballs freeze well for up to 3 months.
Defrost and reheat gently, then cook fresh noodles to serve.
Bone Broth Note
You can absolutely make your own bone broth at home, or use a good-quality store-bought option to keep things simple. If buying, look for one with minimal ingredients and lower sodium, especially when serving to babies.
We often use Undivided Food Co. for convenience, and you can also find a step-by-step guide to making your own and how to choose a great bone broth on our bone broth blog.
Ingredients
Chicken Meatballs
500g chicken mince
1 egg
¼ cup finely diced coriander
¼ cup finely diced spring onions
2 garlic cloves
½ tsp finely grated ginger
½ cup tapioca starch
½ tsp salt
Gingery Broth
1 tbsp olive oil or butter
3–4cm fresh ginger, grated
2 garlic cloves, minced
1 stalk lemongrass, bruised and cut into large pieces
1L chicken broth
1 tbsp fish sauce
1 tsp soy sauce or coconut aminos
Squeeze of lime (to finish)
To Serve
1 packet Soba noodles or rice noodles
Spring onion, finely sliced
Fresh coriander or herbs of choice
Sesame seeds
Kimchi
Chilli oil
Method
- In a large bowl, combine the chicken mince, egg, coriander, spring onions, ginger, tapioca starch and salt. Finely grate in the garlic and mix well until fully combined.
- Heat the olive oil or butter in a large pot over medium heat. Add the ginger and garlic and cook gently until fragrant. Add the bruised lemongrass, then pour in the chicken broth, fish sauce and soy or coconut aminos. Bring to a gentle simmer.
- Wet your hands or a spoon, then form small meatballs (around 1 tablespoon each). Gently drop them straight into the simmering broth as you go.
- Allow the meatballs to cook undisturbed for around 5 minutes, then gently stir and continue to simmer for another 3–5 minutes, or until cooked through.
- While the meatballs are cooking, prepare the soba noodles according to packet instructions. Drain and rinse under cold water to remove excess starch.
- Remove the lemongrass from the broth, then finish with a squeeze of lime and taste to adjust seasoning if needed.
- To serve, divide the soba noodles between bowls, ladle over the broth and meatballs, and top with spring onion, herbs and sesame seeds if using.
Notes & Swaps
If you don’t have lemongrass, the broth is still delicious with just ginger and garlic.
Rice noodles can be used instead of soba if preferred and need a wheat-free version. You can also serve with rice.
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