August 11, 2018
Dinner, Lunch, Soups/Stews,
Poultry, Chicken, Vegetables, Cabbage, Carrot, Asian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, No Eggs, Ground Chicken more
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"From our Saturday newspaper The West Australian. Times are estimated."
To make the chicken balls, combine all ingredients in a big bowl and using wet hands, roll heaped tablespoon of mixture into balls (makes 24).
Place the balls on a big tray and cover and refrigerate for 1 hours.
Heat oil in a non-stick stockpot over a medium heat and add the chicken balls in two batches and cook, turning regularly, for about 5 minutes or until browned all over.
Remove and wipe pan clean and then add stock to same stockpot and bring to boil and then return chicken balls and gently boil for 5 minutes.
Add noodles and mushrooms and gently boil for a further 4 minutes, or until balls are completely cooked through and then stir in miso paste until combined.
Stir in carrot and wombok cabbage and remove from heat and serve soup in bowls, garnished with spring onions.
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