Japanese Chicken Meatball Soup | Warming Asian Soup

Finely mince the chicken thigh fillets in a food processor or chop them very finely with a knife. Grate the fresh ginger, finely crush the garlic, and thinly slice half of the spring onion greens.

In a bowl, mix the minced chicken thoroughly with the egg, cornstarch, grated ginger, crushed garlic, sesame oil, 1 tablespoon of soy sauce, half of the chopped spring onion, and a pinch of salt. Work the mixture until you get a smooth, slightly sticky paste.

With lightly wet hands, shape the mixture into walnut-sized, even meatballs (approx. 16-20 pieces), then set them aside on a tray.