This quick and healthy dinner is one part chicken noodle soup, one part Chinese takeout
2 900-mL pkg chicken broth, (or 7 cups homemade stock)
1 tbsp white wine, or sherry (optional)
2 green onions
2 sprigs cilantro
1 1/2-in. piece fresh ginger
250 g ground chicken
1 tsp tamari
1 tsp toasted sesame oil
1/2 tsp granulated sugar
2 cups medium-width egg noodles
2 cups broccoli florets
In a large covered pot, combine stock and wine, and bring to a boil. Chop green onions (white and green parts) and cilantro (leaves and stems); mix together and keep about half off to the side for later. Peel, then finely chop or grate ginger, using a microplane or the finest holes on a grater.
Combine ground chicken, half of the green onion-cilantro mixture, ginger, tamari, sesame oil and sugar. With 2 teaspoons, make free-form meatballs: Scoop a bit of the ground chicken mixture with one, then push it onto a waxed-paper-lined tray with the other. (It's OK if they aren't round.)
Place noodles in boiling stock and cook, stirring, for 3 minutes. Add meatballs carefully, using tongs, then broccoli florets. Stirring gently so as not to break the meatballs, cook for 3 to 4 minutes longer, then test a meatball. If it's still pink inside, continue cooking for another minute or so.
Carbohydrates 12.4g, Fibre 3.2g.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners