| | Sweet and sour chicken meatball soup
Sweet and sour chicken meatball soup
Sweet and sour chicken meatball soup 4.3-5 9
  • Calories: 1992 kj
  • Fat: 16.9g
  • Carbohydrates: 52.5g

How to Make:

  1. Remove sausages from casings. Combine sausage meat and breadcrumbs in a bowl. Using damp hands, roll level tablespoons of mixture into balls.
  2. Heat oil in a large saucepan over medium-high heat. Add meatballs. Cook, turning occasionally, for 3 minutes or until browned all over. Transfer to a plate.
  3. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles soften. Drain.
  4. Add garlic, ginger, capsicum and carrot to pan. Cook, stirring, for 30 seconds until fragrant. Add stock, soy sauce, vinegar, tomato sauce and 1 cup water. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until reduced slightly. Return meatballs to pan. Cook for 5 minutes or until meatballs are cooked through. Season with salt and pepper.
  5. Divide noodles among serving bowls. Ladle over soup. Top with onion and coriander. Serve.
Time for preparing:
20 min.


  • 500g chicken and mushroom sausages
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon peanut oil
  • 100g dried rice vermicelli noodles
  • 4 garlic cloves, sliced
  • 4cm piece fresh ginger, peeled, finely grated
  • 1 red capsicum, chopped
  • 1 carrot, halved lengthways, thinly sliced
  • 1.5 litres salt-reduced chicken stock
  • 1 tablespoon salt-reduced soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup tomato sauce
  • 2 green onions, thinly sliced diagonally
  • Fresh coriander sprigs, to serve