Chicken Meatball Pho

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Chicken Meatball Pho

Yield 4

ingredients

For the broth

• 4 cups chicken bone broth
• 1 (2-inch) piece fresh ginger, sliced
• 3 garlic cloves, smashed
• 2 star anise pods
• ½ cinnamon stick
• salt to taste

For the meatballs

• 1 pound ground chicken
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped basil
• 2 scallions, minced
• Grated zest of 1 lime
• 1/2 teaspoon Kosher salt

To finish

• 8 oz rice noodles
• 1 cup frozen shelled edamame, thawed (optional)
• 1 large zucchini, spiralized (zucchini noodles - raw or frozen and thawed)
• 1 cup bean sprouts
• 4 scallions, thinly sliced
• Fresh cilantro leaves to taste
• Torn fresh basil leaves to taste
• Lime wedges to taste

Instructions

1. To make the broth, combine all the broth ingredients in a 4-quart Dutch oven and bring to a boil. Reduce the heat to medium-low, cover, and simmer gently for 15 minutes to infuse the flavors.
2. While the broth simmers, make the meatballs: combine all the meatball ingredients in a medium bowl, mix and roll into 1-inch balls. Place on a parchment-lined baking sheet and bake at 350 F for 30 minutes (turning once). Alternatively, place on a sheet of folded parchment and air fry the balls for 12 minutes (turning once). Meatballs (cooked either way) should measure 165 F internally when done.
3. Strain the broth and discard the solids. Taste the broth and season with salt, if needed. Add the noodles and cook according to package instructions.
4. Divide the zucchini noodles and edamame between the two bowls and top with the broth and meatballs. Garnish with the bean sprouts, scallions, cilantro, and basil and serve with lime wedges for squeezing.

Nutrition Facts

Calories

481

Fat

12 g

Sat. Fat

3 g

Carbs

54 g

Fiber

4 g

Net carbs

50 g

Sugar

2 g

Sodium

750 mg

Protein

39 g

Cholesterol

98 mg