Chicken Ball Soup

On a chilly afternoon, I decided to try Chicken Ball Soup, craving something both soothing and flavorful. The process of blending fresh ingredients like ginger, garlic, and green chili brought an aromatic warmth to my kitchen. Rolling the delicate chicken mixture into perfect little balls was surprisingly satisfying, and watching them gently simmer in the rich broth felt like a small victory. The soup came together effortlessly, and with each spoonful, I was reminded of how simple ingredients can create something truly comforting. It’s a dish I’ll return to whenever I need a cozy pick-me-up.

Quick Tips: Before you start cooking, read the entire recipe thoroughly. This ensures you understand the ingredients, steps, and timing, and gives you a chance to gather any needed tools or ingredients in advance.

Description:

Chicken Ball Soup is a comforting, flavorful dish made with tender chicken balls simmered in a rich broth. Blended with fresh ginger, garlic, and green chili, the soup carries a subtle heat balanced by the smoothness of a tomato-based broth. A dash of soy sauce and black pepper adds depth, while corn flour thickens it to perfection. Garnished with coriander, this simple yet nourishing soup is ideal for a quick, healthy meal, offering both warmth and a delightful blend of flavors.

Chicken Ball Soup

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

Ingredients

• 300 gram chicken (boneless)

• 3 pcs bread slices

• 3 pcs green chili

• 2 tsp garlic paste

• 2 tsp ginger paste

• 1 tbsp soya sauce

• 3 tbsp tomato sauce

• Salt To taste

• ¼ tsp+ ½ tsp black pepper

• 2 tbsp butter

• Oil

• 1 pcs green chili (chopped)

• 1 tsp maggi taste maker (optional)

• 500 ml water

• 2 tbsp+ ¼ cup corn flour + water

• Coriander leaves for garnish

Directions

• Step 1:
  First, in a food processor, blend boneless chicken, bread pieces, green chili, 1 teaspoon of garlic and ginger paste, soy sauce, 1 table spoon of tomato sauce, salt to taste, and ¼ teaspoon of black pepper powder to make a smooth paste.
• Step 2:
  Grease your hands with a little oil and form small balls from the mixture.
• Step 3:
  Heat butter in a frying pan. Then sauté 1 teaspoon of garlic and ginger paste for one minute. Next, add chopped green chili, 2 tablespoons of tomato sauce, Maggi taste maker, ½ teaspoon of black pepper powder, and salt to taste. Stir and cook for a while. Then add water. Once the water starts boiling, add the prepared chicken balls into the soup and cook for 2-3 minutes.
• Step 4:
  Now, pour the corn flour mixture (dissolved in water) into the soup and stir continuously for 1-2 minutes until it thickens.
• Step 5:
  Serve the hot chicken ball soup with a sprinkle of chopped coriander leaves on top.

Recipe Video

Tips:

• To soften the chicken balls: Before forming the balls, refrigerate the mixture for 10-15 minutes to help them set better.
• 
  For thicker soup: Increase the amount of corn flour and water mixture for a thicker consistency.
• 
  For flavor variety: Add vegetables like carrots, capsicum, or green peas to enhance both the taste and nutritional value.