CHICKEN BALL AND SPINACH SOUP

HI!! TRIED OUT A LOVELY SUBTLE AND LOW FAT SOUP TONIGHT.CHICKEN BALL AND SPINACH SOUP......THE FLAVOR IS LIGHT AND LEMONY AND IF YOU RE OUT TO DROP WEIGHT.....THIS IS THE ONE...ITS FULL OF HEALTHY VEGGIES ,LIGHT CHICKEN BALLS AND IS FILLING TO THE CORE......THERE IS NO CORNFLOUR TO THICKEN THE SOUP AS THE ADDITION OF 2 EGGS HELPS IN DOING THAT.......HERE GOES THE RECIP..IT COULDENT BE SIMPLER!!

CHICKEN BALL AND SPINACH SOUP

INGREDIENTS FOR CHICKEN BALLS
.CHICKEN LEG OR BREAST MINCED..500 GM(LEG WILL RESULT IN A SOFTER TEXTURE)
.THINLY CHOPPED SPRING ONION GREENS
.CARROTS (THINLY SHREDDED)..
.WHITE PEPPER PWDR 1 TSP
.2 CHICKEN STOCK CUBES CRUMBLED
.SESAME OIL.
.GRATED GINGER 2.5 TABLESPOONS
. 1 EGG FOR BINDING
.SALT TO TASTE
.LITTLE STAR ANISE PWDR
.CHOPPED GARLIC
.SOYA SAUCE 3 TABLESPOON
.POTATO STARCH(OPTIONAL)..I DIDNT USE BUT YOU LL GET A LIGHTER TEXTURE
METHOD FOR CHICKEN BALLS
.MIX ALL INGREDIENTS ABOVE WITH MINCE TILL EVENLY DISTRIBUTED AND PLACE IN THE REFRIGERATOR.
FOR THE SOUP
.CHICKEN STOCK 5 CUPS OR HOT WATER MIXED WITH 2 STOCK CUBES
.MUSHROOMS CHOPPED INTO QUARTERS. 1/2 CUP
.SPINACH RIPPED.
BEAN SPROUTS CLEANED N KEPT ASIDE.
.3 LEMON JUICE
.SOYA SAUCE AND SALT.
.2 EGGS BEATEN
METHOD
.HEAT STOCK AND WHEN BOILING ADD THE EGG MIX TILL IT SCRAMBLES IN THE SOUP.MIX LIGHTLY
.TAKE CHICKEN OUT OF FRIDGE AND FORM BALLS WITH WET HANDS.ADD TO SOUP.
.NOW TASTE THE SOUP AND ADJUST SEASONING WITH SALT AND SOYA SAUCE
.FINALLY ADD MUSHROOMS AND SHREDDED CARROTS. LET COOK TILL THEY HAVE A NICE CRUNCH AND NOT OVERDONE
.ADD LEMON JUICE.TASTE.IF YOU NEED MORE JUICE,ADD.DONT OVERCOOK THE LEMON JUICE.
.AT THE END ,JUST BEFORE SERVING,THROW IN THE BEAN SPROUTS AND TORN SPINACH AND SERVE.
SERVE WITH VINEGAR N CHILLIES AND YOUR FAVORITE CHILLI SAUCE.....