Broccoli Chicken Balls Soup

Today, I made a mix of chopped broccoli with minced chicken for Andrew. I also added some glass noodle, knowing that he likes noodle. The result is he really likes it. Arman, who is not a big fan of vegetable, also likes this dish. You may try this for your young ones.

When I fed Andrew this dish for lunch today, I put the soup on a separate bowl. I hold on to the plate with rice, and let him moved the broccoli chicken balls using a spoon to the rice plate. As the broccoli chicken balls move one by one to the plate, I asked him to do the counting. So there it went, our fun lunch together with counting….one….two….three….four….five….six. Before you know it, all the food in the plate already went to his tummy. He finished everything in less than 15 minutes.

INGREDIENTS:

BROCCOLI CHICKEN BALLS: 200 gr minced chicken, 2 pieces of broccoli florets - chop into tiny pieces, 1 piece of egg, 1 teaspoon of tapioca starch, 3 teaspoons of fish sauce, pepper

SOUP: 5 cups of water/chicken broth, 1-1.5 teaspoon of salt, 1 teaspoon of sesame oil, pepper, a pinch of preserved vegetable (tong cai), 1 piece of lily bean thread - soak in a bowl of water

INSTRUCTIONS:

BROCCOLI CHICKEN BALLS: Mix all ingredients until well blended.

SOUP: Cook all ingredients together (except the lily bean thread) until boils.

Then make the broccoli chicken balls dough into medium round shape like meatballs, and cook in the boiling soup. Wait until the broccoli chicken balls are cook, then put in the previously soaked lily bean thread. As the soup boils, turn of the heat. Ready to serve.