Japanese Chicken Meatballs and Rice Vermicelli Soup

I love chicken and meat balls!
Now, if you can make them healthy, so much the better!
Here is a recipe that you can use both as an appetizer or as a main dish:

Japanese Chicken Balls and rice vermicelli Soup!
Note that yam is used to make the meatballs light and tender!

RECIPE: For 2~ people

-Minced chicken (any part of the animal is fine): 300 g
-Yam/yamaimo/山芋: 5 cm-long piece
-Eggs: 2
-White leek: half and finely chopped
-Water: 600 cc/ml
-Chicken soup bouillon powder: 2~3 teaspoons
-Japanese sake (or whit wine if unavailable): 1 tablespoon
-Freshly grated ginger: as appropriate
-Salt & pepper: according to preferences!
-Rice vermicelli/Haruzame/春雨: 100 g
-Carrot: 3 cm-long piece (cut to preference)
-Green leek: as appropriate (cut/chopped to preference)


-Grate the yam into a bowl. Chop the white leek finely and add with minced chicken and egg. Mix well. Season with salt and pepper as you like (I personally don’t!).

-In a large pot pour and heat the water. Add salt, pepper, Japanese sake, grated ginger and chicken bouillon powder. Cook for a while to create a tasty soup.
During that time soften the rice vermicelli in lukewarm water and cut green leek and carrot to preferred size.

-When soup is ready add the carrot.

-Shape meatballs with spoons and drop them directly in the soup.
Lower fire and cover with a glass lid. Once the meatballs have come to the surface, add the rice vermicelli.

-Once the rice vermicelli are cooked add chopped green leeks and serve.
Either bring the pot onto the table and serve from it into bowls or serve directly into individual bowls or plates!

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