Gingery Watercress Soup with Chicken Meatballs & Rice Noodles

🍃 Gingery Watercress Soup with Chicken Meatballs & Rice Noodles (Mediterranean Fusion)

📝 Description

This comforting soup blends bright watercress, fresh ginger, and tender chicken meatballs in a clear, flavorful broth. Inspired by Mediterranean balance and Asian aromatics, it’s light yet satisfying, rich in protein, and gentle on digestion. Rice noodles keep it naturally gluten-free while olive oil adds Mediterranean heart-healthy fats.

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🛒 Ingredients (Serves 4)

Chicken Meatballs

• 1 lb (450 g) ground chicken

• 1 egg

• 2 tbsp finely chopped scallions

• 1 clove garlic, minced

• 1 tsp freshly grated ginger

• ½ tsp salt

• ¼ tsp black pepper

Soup

• 1 tbsp extra virgin olive oil

• 1 small onion or shallot, thinly sliced

• 1½ tbsp freshly grated ginger

• 3 cloves garlic, minced

• 6 cups low-sodium chicken broth

• 4 oz (115 g) rice noodles

• 1 large bunch watercress, trimmed

• 1 tbsp soy sauce or tamari (optional)

• Juice of ½ lemon

Garnish (Optional)

• Fresh cilantro or parsley

• Chili oil or sesame seeds

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👩‍🍳 Instructions

1. Make meatballs
   In a bowl, combine ground chicken, egg, scallions, garlic, ginger, salt, and pepper. Roll into small meatballs.

2. Start the broth
   Heat olive oil in a pot over medium heat. Add onion and sauté 3 minutes until soft. Stir in ginger and garlic; cook 30 seconds.

3. Simmer meatballs
   Add chicken broth and bring to a gentle simmer. Drop in meatballs and cook 8–10 minutes until cooked through.

4. Cook noodles
   Add rice noodles and cook according to package instructions (usually 3–4 minutes).

5. Add greens
   Stir in watercress and soy sauce if using. Cook just until wilted.

6. Finish
   Turn off heat. Add lemon juice and adjust seasoning.

7. Serve
   Ladle into bowls and garnish as desired.

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🫒 Mediterranean Nutrition Highlights

• Lean protein & low fat

• Anti-inflammatory ginger & garlic

• Mineral-rich greens

• Light, hydrating & gluten-free

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❓ Q & A

Q: Can I substitute watercress?
A: Yes—baby spinach, bok choy, or arugula work well.

Q: Can I make this soup ahead of time?
A: Yes, but cook noodles separately and add when reheating.

Q: Is this soup spicy?
A: No, it’s warming but mild. Add chili oil for heat.

Q: Can I freeze it?
A: Freeze broth and meatballs only; add noodles fresh.

Q: Why lemon instead of vinegar?
A: Lemon keeps it bright and aligns with Mediterranean flavors.