Chicken Meatball Soup

On By cruiseoflifeIn Boil, Chicken, Cooking Style, Indonesian Cuisine, Lunch and Dinner, Main Ingredients, Soup, Type of Food

Although (beef) meatballs is probably the most popular meatball type in Indonesia, we also have other types of meatballs such as fish, shrimp, pork, and chicken meatballs. I like all kind of meatballs, and I really wanted to try making this type of chicken meatballs. It was easy and I just followed my beef balls recipe. It is suitable for those of you who can consume beef and pork. I also used the paste as the filling for my wonton soup and tofu. It was really delicious and a must try especially if you’re not feeling well or on rainy days.

Ingredients:

For The Meatballs:

  1. 750 gr chicken fillet, no skins, cut into smaller size
  2. 100 gr egg whites, cold
  3. 20 gr salt
  4. 1.5 tsp sugar
  5. 1/4 tsp ground white pepper
  6. 1/2 tsp baking powder
  7. 2 tbsp fried shallots
  8. 2 tbsp fried garlic
  9. 225 gr ice cubes
  10. 150 gr tapioca flour

Other:

  1. wonton skins
  2. white firm tofu, cut diagonally into 2 and scoop some of the flesh with a small spoon to make a hole

For the soup:

  1. 2 L of water
  2. 5 tbsp cooking oil
  3. 5 garlic
  4. 8 shallots
  5. 5 candlenuts, stir fry without oil until fragrant
  6. 5 green onions (white parts only) minced
  7. 1 small block of chicken bouillon
  8. salt and pepper, to taste
  9. fried shallots
  10. minced celery and green onions

Method:

Making The Meatball:

  1. Prepare a large pot and add water until 3/4 of the volume (about 2 L)and start boiling water while preparing the chicken meatball mixture in the food processor. Once water is boiling, turn off the heat. While waiting for the water to boil,  prepare the meatball mixture
  2. Add the chicken, cold egg white, fried shallots and garlic, baking powder, salt, sugar, pepper, and ice cubes to the food processor  and process until a smooth paste is formed, the ice cubes have completely melted and mixed well with other ingredients
  3. Add tapioca flour and process until well incorporated (the texture should be smooth) and transfer the mixture to a bowl. Divide into 2 parts
  4. Take 1 part of the mixture, scoop some of the paste onto the palm of your hand (you can use a glove). Push the paste through your thumb and 2nd finger by making a fist. Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to the spoon, wet the spoon with water every once in a while. Do this with the rest of the mixture
  5. Turn to medium heat and bring to simmer until meatballs float. Keep simmering for a few minute (do not let the water boil) and check for doneness
  6. Transfer meatballs into a large bowl, use the water to make the soup
  7. For the other half of the mixture, use half of it as the filling inside the wonton skins and cook in boiling water until soft. Set aside and discard the water
  8. Cut white firm tofu into half diagonally until you get 2 triangles. Scoop some of the tofu flesh in the center, and fill the hole with the other half of chicken meatball mixture. Deep fried until golden brown

To Make The Soup:

  1. Blend shallots, garlic, and candlenut with cooking oil until smooth and stir fry until fragrant and brown. Transfer to the pot with water that you used to cook the meatballs
  2. Bring to a boil, taste and season with salt and pepper (I also added chicken bouillon). Add fried shallots and mix. Turn off the heat
  3. To serve, arrange chicken meatballs, wonton, and tofu in a bowl or serving plate, then pour the soup. Top with fried shallots and minced celery and green onions. Serve with chili sauce

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