Tomato Chicken Breast Meatball Soup
Tomato 3 pieces, about 300 grams | Chicken Breast 1 piece is about 280 grams |
Egg white 1 | Ginger 1 block |
Starch 30g | Salt 2 scoops is about 3 grams |
Cooking wine 1 scoop is about 5 grams |
Step 1
All ingredients are readyStep 2
Cut chicken into small pieces and place in food processorStep 3
Pour in salt, oyster sauce, cooking wine, and beat in an eggStep 4
Put all the ingredients in and use a food processor to puree themStep 5
Bring the water in the pot to a boil, then turn down the heat to low, use a spoon to scoop the chicken puree into meatballs and put them one by one into the pot.Step 6
When all the meatballs are done, cook until they float to the surface of the waterStep 7
Then take it out with a spoon and put it in cold boiling water.Step 8
Now put the tomatoes in hot water and blanch themStep 9
Peel the skin off the tomatoes and cut them into small piecesStep 10
Heat the pan and pour in some oilStep 11
Stir-fry the tomatoesStep 12
Sauté tomatoes to extract juiceStep 13
Then pour boiling waterStep 14
When it boils again, add the enoki mushrooms and chicken meatballsStep 15
Boil again and add appropriate amount of salt to tasteStep 16
Turn off the heat and serveStep 17
Enoki mushroom tomato soup with chicken flavor, low in calories but full of satiety! Tomato Chicken Breast Meatball Soup RecipeThe meatballs will taste more elastic after being taken out of cold water
Sauteing the tomatoes first will make the soup richer