Light and delicious "Chicken Meatball Soup" 🫰🫰🫰 recipe

Place chopped scallions and ginger slices in a bowl, add hot water and soak for fifteen minutes to make scallion and ginger water.

Wash the chicken breast, cut it into small pieces, and then mince it.

Place it in a bowl, add salt, chicken bouillon, light soy sauce, cooking wine, oyster sauce, and white pepper powder, then pour in half of the scallion and ginger water.

Stir until all the water is absorbed, then pour in the remaining half of the scallion and ginger water.

Mix well and marinate for ten minutes to let the flavor penetrate. Wash the core of the vegetable and separate the stems and leaves into sections.

Add chopped green onions and heat oil in a wok.

Heat oil, add chopped scallions and stir-fry until fragrant, then add the root and stem parts and stir-fry over high heat for twenty seconds.

Add an appropriate amount of water and the pre-soaked wood ear mushrooms, and bring to a boil over high heat.

Turn the heat to the lowest setting to keep the pot at a gentle simmer (the water should be just bubbling slightly; do not let it boil over high heat, otherwise the meatballs will easily fall apart when added to the pot). Squeeze the meatballs out using the space between your thumb and forefinger.

Use a spoon to remove the meatballs and place them one by one into the pot.

After all the ingredients are added, the meatballs will have set. Turn up the heat and bring to a boil. Once boiling, add the leafy parts.

Cook the leaves until just tender, then add goji berries and cook for another 30 seconds. After turning off the heat, add salt, chicken bouillon, and sesame oil to taste.

Wow, I can't help but drool! 🤤

The soup is fresh and delicious.

I love it! 😍😍😍