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Chicken Meatballs in Spring Vegetable Broth

Chicken Meatballs in Spring Vegetable Broth

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.



  • 4 scallions, finely chopped
  • 1 1½" piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • ½ tsp. freshly ground black pepper

Broth and Assembly

  • 1 3" piece ginger, peeled, thinly sliced
  • 3 garlic cloves, thinly sliced
  • ½ tsp. freshly ground black pepper
  • 2 celery stalks, thinly sliced
  • 10 oz. thinly sliced snow peas or sugar snap peas
  • 2 scallions, thinly sliced
  • 1 cup coarsely chopped cilantro

Recipe Preparation


  • Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from lime into bowl. Add chicken and gently mix with your hands until evenly distributed.

  • Gently roll chicken mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20) and place on a baking sheet. Chill until ready to use.

  • Do Ahead: Meatballs can be formed 2 months ahead; freeze until firm, about 2 hours, then transfer to a resealable plastic freezer bag and keep frozen.

Broth and Assembly

  • Heat oil in a large saucepan over medium. Add ginger, garlic, and pepper and cook, stirring often, until garlic is golden brown, about 4 minutes. Add 6 cups cold water, increase heat to medium-high, and bring to a simmer.

  • Working with 1 meatball at a time, reroll to ensure it’s round and gently add to broth. Reduce heat to medium-low and add soy sauce; season with salt. Cook meatballs until cooked through, 10–12 minutes. Add celery and snow peas and cook until peas are bright green and tender, about 3 minutes.

  • Divide soup among bowls. Top with scallions and cilantro.

Reviews SectionOmg, what are youse all on?! Hot tip: ignore the comments! (Except this one!) This recipe was honestly perfect as is. You don't need to add any breadcrumbs – just don't skip the chilling of the meatballs and you'll be set. The broth – while suspiciously light on ingredients – is complex and delicious. The greens were crisp and nourishing. My housemates literally gave me a round of applause when I served this up tonight. I was inspired enough by the experience to create a BA profile... guys, I'm a commenter now.unhingedsnowpeaAustralia07/28/20Excellent! I got around the gloppy meatballs by putting them in wonton skins and freezing them. Worked well! Also I used homemade chicken stock instead of water.zipsterVictoria BA CANADA 05/18/20This recipe is a hit but definitely needed some on-the-spot tweaking.THE MEATBALLS: This was my first time working with ground chicken (thigh meat only for moisture) and the reviewers below are correct, the mixture ended up being super goopy and for me, was impossible to work with. I added 1/4 cup breadcrumbs which brought it together into a more manageable batter. I did my best to form the--albeit ugly, non-round--meatballs and placed them on a small sheet pan in the freezer for 30 mins while I cleaned up and prepped the broth.THE BROTH: You gotta remember that this is a very quick-cooking recipe so the broth doesn't have any time (or onions) to develop any depth of flavour in the 15 mins of cook time. I cooked the ginger alone for 5 mins before adding the garlic to avoid burning. I used 4 cups of storebought beef broth and 2 cups of water as suggested by others but the broth was still bland even after the meatballs had finished cooking. The soy sauce helped a bit but I added 2 teasapoons of fish sauce which helped immensely! If you do this, completely omit adding any salt to the broth as the fish sauce and soy are both salty.OPTIONAL ADDITIONS: the meatballs came out great and the small amount of breadcrumbs did not make them soggy or mushy. If you want to go the extra mile with your broth, you can add dried or fresh mushrooms (sautee the fresh mushrooms alone first, till browned), thinly sliced carrots or brocollini/gai lan (add halfway thru meatball cook time), and even a hearty green like kale, chard, or bok choy. For HEFT, add ramen noodles or any (separately cooked) noodle or rice/grain you have lying around. I served mine with fresh slices of homemade bread.This is one of those recipes that teaches you the importance of tasting at each stage of cooking and to trust your gut when it comes to additions and substitutions but it is worth making :)CookSorceryBoston04/30/20Was short on time so instead of freezing the meatballs, I formed each meatball and floated them one by one on the edge of my ladle in the soup until they firmed up. Works like a charm and saves you two hours! Also swapped the water for broth for more flavor and added carrots and celery in at the saute stage of the soup.AnonymousChicago, IL04/29/20Was short on time so instead of freezing, I shaped meatballs and lightly floated each one by one on the edge of my ladle in the soup until it firmed up. Works like a charm and saves you 2 hours! Also swapped the water for broth to get more flavor, and added carrots and celery in at the saute stage of the soup.Made the meatballs with about a cup of leftover jasmine rice (inspired by the BA chicken meatball and hummus recipe) to help with binding. I added another tablespoon of soy sauce to the mixture for flavor because I didn't have lime or garlic. Chilling the mixture for about an hour and half helped alleviate some of the gloopiness. The meatballs really puffed up in the poaching process (like almost doubled in size; I had to cut them into eights them after cooking) and turned out SUPER moist and tender. Will be making this again!So yummy! Based on the other reviews of the meatballs being gloopy, we added panko to them. They were great! Perhaps too dense for the soup but all worked well and they were easy, delicious, and quick. If I were to do it again, I’d add a bit more to the broth - not ginger, and perhaps sliced jalapeños at the end. Keep it light but flavorful.AnonymousAustin, TX11/17/19Because of the comments I didn’t go for the “soup” and served the meatballs with some pasta instead. I tried doing the meatballs with ground beef instead of the chicken and Although they were gloppy as some of you guys mentioned, they turned out to be perfectly!AnonymousBrooklyn 10/15/19This was delicious! The meatballs were definitely “gloopier” than traditional meatballs, but they were fine once they were in the broth. Just quickly re-roll them into balls before you drop them in. I also used half homemade chicken stock in place of the water, and added some powdered stock and extra soy to the broth - it was a little bland. Topped with some fresh chilli which was lovely.The meatballs were EXTREMELY gloopy when I first formed them. They were so wet they wouldn't even stay in balls. I was very worried this wouldn't work but it surprisingly did! It was super tasty. I think it would be even better with noodles or something for more substance. Here are my recommendations and modifications:-Definitely make the meatballs at least a few hours ahead so that you can chill them in the fridge. They were still super messy when I re-rolled them to put them into the soup but were much more together than when I first formed them.- Other reviewers mentioned the soup was bland, so I used 4 cups homemade chicken stock & 2 cups water instead of 6 cups water. The flavor for the broth was incredible!- Cooking the garlic for 4 minutes was definitely too much as it did burn a little bit. If I make this again I would add the ginger to the pot first, then add the garlic with only a minute to go.I also found the meatballs too wet. I hesitate to add breadcrumbs as I worry they'd go soggy when poached. My solution was to just drop spoonfulls of the mix into the soup. Not as pretty, but it was effective. Tastes terrific so who cares what it looks like.jez.wilson4506Sydney, Australia 05/22/19Delicious, but messy! The meatballs were a gluey mess and impossible to form even after half an hour in the freezer. I added some bread crumbs to bind them together and served it with some noodles to make it a little more hearty.AnonymousChicago, Illinois05/08/19This is a good recipe. I tinkered with it some which may be helpful. I made the meatballs and froze them for thirty minutes. The I shaped then better added them to room temperature broth on low heat to simmer. This helped them keep their shape.For those who don't like the spring broth, you may like to try the Miso Ginger cartons of broth from Trader Joes. Makes the whole experience different but similar and easierAnd if you are lucky enough to live within reach of an Asian market, snow pea greens in early spring and baby boy joy are nice additions to the soup.Bob SutisLos Altos, California05/05/19I hate that I have to say anything negative here, as the flavors of the broth hit every umami-rific note i aspire to with Asian-ish cuisine. But the meatballs! They were a mushy mess when I was forming them, and they never bound together properly when I placed them in the broth. The result was chicken breast mush.AnonymousDurham, NC05/04/19Delicious! I forgot to put scallions in the meatball mix so I used them in the base for the broth instead. Also, used 1/2 homemade chicken stock and half water, instead of all six cups of water. Added lemon juice and splash of rice wine vinegar to broth. Meatballs were gluey when I formed them so I froze them an hour, which made them easy to handle and roll properly. Great ginger flavor and the meatballs were perfect.AnonymousVienna, VA05/01/19Really delicious soup, light, ready for spring, the only note is it needed a touch more salt for our taste but shockingly that was easy to solve.... Our picky toddler found this DELICIOUS which was awesome as well.Excellent, the broth was surprisingly flavorful. A great fresh dish!AnonymousDurham, NC04/29/19This soup was great. I was worried about the broth being bland, because of the other comments but it was excellent. I made sure to brown the garlic, had a little heavy pour of soy sauce (not low-sodium), and made sure to salt it enough. I also added a little bit of lime juice. The chicken I used was ground dark meat, which I think helped, too. I’d make this again.theritualsLos Angeles 04/29/19I subbed water for vegetable stock and still found the broth pretty flavorless and underwhelming. Meatballs were good.VikaBellaQueens, NY04/28/19This turned out amazing! I made it exactly as instructed. I was a little nervous about the meatballs as I thought they were very wet and would fall apart, and also because I was hesitant about them not having much color from the poaching method but MAN THEY WERE GOOD. So so so tender and perfect, just as promised.This soup was delicious - fresh but still comforting. I am so pumped for leftovers and will definitely be making it again soon.This is the first BA recipe ever that was a miss for me. The meatballs seemed to leak fat and other stuff all over the place and I had to skim it out. Eventually I gave up and ate it, but the meatballs didn't have a ton of flavor, and they were a little chewy and had a strange consistency, unlike the typical beef/pork meatballs. Not sure what I did wrong here but would love to find out!AnonymousNew York04/26/19Really easy, healthy, and tons of flavor. I'd eat this all the time but I also think it'd be a perfect meal for when you're sick, because my sinuses feel perfectly clear after eating this.AnonymousDetroit, MI04/25/19Made it exactly as described. Easy, quick and delicious. Broth is subtle but flavorful and meatballs were tender inside and al dente outside. Will become a regular in our meal rotations.Jasonz.mitFishers IN04/25/19

Turkey Meatballs & Kale In Lemony Garlic Broth (Paleo, Whole30)

This super nourishing soup of turkey meatballs and kale braised in lemony garlic broth is full of flavour and makes for a great comfort dish that is still very healthy. You get the benefits of antioxidant-packed kale, chicken broth and protein-rich turkey or chicken meat, plus all those beautiful notes of citrus and garlic. I made this dish for my Paleo reset program and it’s become a crowd-favourite, so I am sharing it on the blog as well. It’s paleo, gluten-free, Whole30 and keto-friendly.

I love making this soup when I feel like something nourishing and warm. It’s great for when you’re feeling under the weather or coming down with a cold as it’s full of nutrients, Vitamin C and healing broth. In my true style, I made sure it’s also packed with flavour and in this case you get lots of umami, citrus and garlic.


There are two parts to making this lovely turkey meatball soup dish. First, you make the meatballs and you can use ground turkey, chicken or pork. Fish can also be ground up into mince and will work well in this recipe. The meatballs are partially pan-fried before you add them to the soup.

The soup base is very easy to make and I used a few spices, citrus and garlic to give it a lot of flavour. The addition of fish sauce gives the broth saltiness and that lovely umami flavour but you can always use a little extra salt instead.

I used kale but any leafy greens with work. You might like to add some collard greens or Chinese greens like bok choy or broccoli, Swiss chard etc. To be honest, you can add as many different veggies as you like. Add starchy roots earlier so they can cook and leafy, fibrous ones towards the end. I often use kale in soups, like this chicken tortilla one.

Dietary modifications: This soup has a few starchy vegetables, so if you’re following a low-carb or keto diet, replace the carrots and potatoes with zucchini and/or broccoli. You might want to keep some carrots. You can also use a little less leek. White potatoes can be swapped for sweet potatoes or parsnips.


You can make the meatballs ahead of time. You can pan-fry them or keep them raw in the fridge for 2-3 days or freeze for up to 3 months. Defrost in the fridge overnight before using as per recipe instructions. I also love keeping some homemade chicken broth in the freezer or fridge but you can also use store-bought broth.

Pre-chopping the kale and leeks and peeling garlic will also save you some time. You can store those in an airtight container in or Ziploc bags in the fridge for 2-3 days before using. Use the potatoes when needed, though.

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Made this last night and it was a big hit. It would be fine as is but following recommendations from others, I baked the meatballs at 425 degrees for 15 minutes so they were not fully cooked but were browned - around 20 minutes. I had tripled the meatball recipe since I had 1 lb ground chicken so I froze 1/3 and used some with pasta on another night for one who doesn't like beef meatballs). Made the meatballs bigger than 1/2 inch to cut down on prep time. They are REALLY good although I didn't read the recipe all the way through and added more parmesan cheese than called for but hey - more cheese never hurts.) The only other changes I made were to use 8 cups of chicken broth instead of 5 broth+2 water and to substitute farro for the pasta to punch up the protein and for flavor. (It would also freeze better if we had any left over.) The fresh basil was a really nice finish for flavor. I thought the soup might be bland but somehow it all came together and was a perfect dinner served with warm bread.

Just made this and totally amazing. Very easy to make, really tasty and has very traditional homely flavours. My partner says this is the best soup we've ever made! May try baking the meatballs, although this may lose some of the flavours they leave behind in the pot for the leeks to absorb. Will definately make again.

Great soup. I also used basil instead of chives, having read the reviews. No pasta - I added cabbage. Since I had ground turkey in the freezer, I used it instead of chicken. Next time, I will take other reviewers' advice and bake the meatballs in the oven instead of browning them. It is a lot of work to make the meatballs, at least to me, so it is advisable to make more and freeze for future use.

This recipe is on regular rotation at my house, all year long. I make a double-batch of meatballs, chicken when I can find it, ground turkey when I cannot find chicken, and freeze them in freezer bags, so that I can toss them into the broth, which is a huge time-saver. I typically dice green zucchini, and yellow crook-neck squash, and throw in diced red bell pepper when I add the spinach. If I can't find ditalini pasta at the store, I use orzo. Always delicious, winter or summer.

I continue to make this time and again, AS IS everyone loves it, I usually make a double batch, sometimes I cook the meatballs in the oven when making a large batch but do take care not to dry them out.

We loved this! Truth: skipped the chives and added basil into the meatballs instead, they were really good. I will try another reviewer's suggestion to bake the meatballs instead of browning them in olive oil, seems like a healthier option. It was a nice, simple, satisfying meal on a cold night.

I've made this several times. Only change I now make is cooking the meatballs on a foil- lined baking sheet instead of browning them and picking up all of that extra oil. Always good. When I make for my gluten-obnoxious friends I add cannellini beans in place of pasta.

The soup itself is simple, and satisfying, but my family was NOT a fan of the chicken meatballs. I would just put chicken chunks in the soup if I make it again.

We are not vegetarians or vegans in our home. But that does not stop us from devouring a brilliantly tasting no meat dish like this easy and super delicious vegetarian and vegan friendly meal. It is quite satisfying even for meat eaters. The baby bella mushrooms have a meaty texture making this a very hearty…

This easy spicy salmon inspired by Jamaican jerk seasoning has become one of our favorites. It’s healthy, easy to make and works perfectly for lunch or dinner. This recipe can also be grilled. For the jerk marinade I used my original Jerk Marinade that was developed for my Baked Jerk Chicken. I hope you enjoy…

Barley-Leek Soup with Mini Chicken Meatballs

This is a great soup to make with kids, who will have fun forming the meatballs and love eating the end result. The meatballs are also delicious served with pasta or couscous. The meatballs can be made ahead and frozen.

Barley-Leek Soup with Mini Chicken Meatballs

3 leeks, white and pale green parts, chopped

1/2 lb. (250 g) cremini mushrooms, sliced

1/4 cup (2 fl. oz./60 ml) dry white wine

2 cups (12 oz./375 g) pearl barley

8 cups (64 fl. oz./2 l) chicken broth, plus more as needed

1 lb. (500 g) ground chicken

1/2 cup (2 oz./60 g) grated Parmesan cheese

1/4 cup (1 oz./30 g) plain dry bread crumbs

2 Tbs. minced flat-leaf parsley, plus 1/2 cup (3/4 oz./20 g) chopped parsley for garnish

Salt and freshly ground pepper

In a large, heavy pot over medium-high heat, melt the butter with the oil. Add the leeks and garlic and sauté until very soft, about 5 minutes. Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes. Add the tomato paste and wine, stir to combine and cook for 4 minutes. Add the barley and 8 cups broth and bring to a boil. Reduce the heat to low, cover and simmer until the barley is tender, about 45 minutes.

Meanwhile, to make the meatballs, preheat an oven to 375°F (190°C). Oil a baking sheet.

In a bowl, combine the chicken, Parmesan, bread crumbs, the 2 Tbs. parsley and the tomato paste. Add 1 tsp. salt and 1/2 tsp. pepper and stir to combine. The mixture will be very sticky. To form the meatballs, use two small spoons to scoop up the mixture and transfer it to the prepared sheet. Bake until the
meatballs are cooked through and no longer pink in the center, 10 to 12 minutes.

Add the meatballs to the soup and stir in gently. If the soup is too thick, add more broth and heat through. Season with salt and pepper and serve, garnished with the 1/2 cup parsley. Serves 8 to 10.

Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day , by Kate McMillan.

Recipe Summary

  • 1 pound ground white-meat chicken
  • 2 cups part-skim ricotta
  • 1/3 cup grated Parmesan
  • 1 large egg
  • 1 1/2 teaspoons coarse salt
  • Ground nutmeg
  • 8 cups (64 ounces) low-sodium chicken broth
  • 1 lemon, zest peeled off in wide strips, plus lemon slices for serving
  • 3 sprigs fresh thyme
  • 1 bag (6 ounces) baby spinach

In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.

In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt garnish soup with lemon slices.

Chicken meatball broth with rissoni

1. Fry the frikkadels in the olive oil in a large saucepan until golden brown and cooked through. Remove from the pan and set aside.
2. Add the garlic, chilli and spring onion to the pan and fry for 1–2 minutes. Remove half the mixture and set aside for garnishing.
3. Add the chicken stock to the pan, bring to the boil and add the rissoni and the hard cheese rind. Cook until the rissoni is tender, loosening with water if you want more of a broth or leave as is.
4. Return the chicken meatballs to the pan just before serving to warm through. Ladle into bowls and season to taste. Sprinkle with the cheese and top with the reserved spring onions.

Photograph: Andrea Van Der Spuy

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Recipe Summary

  • 1 pound ground chicken breast
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ⅝ cup Italian seasoned bread crumbs
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 ½ teaspoons minced garlic
  • 4 cups water
  • 1 (32 fluid ounce) container chicken broth
  • 1 ½ cups sliced carrots
  • 1 ½ cups chopped celery
  • 1 ½ cups sliced parsnip
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves

Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.

Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.

Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

Hot Bowls: Sicilian-Style Spicy Chicken Meatball Soup

The most popular new book about soup and only soup comes from British restaurateur John Vincent and food writer Jane Vincent. Leon Happy Soups brings the recipes from the beloved London produce palace straight to your own kitchen. Remember: A boring bowl is not a happy bowl, so liven it up with this Sicilian-inspired spicy chicken meatball soup.

We love these chicken meatballs, studded with pine nuts, fennel seeds and capers, simmered in a spicy tomato broth. This soup is inspired by our Sicilian Meatball Hot Box, created by John’s friend Scott Uehlien, who was Head of Food at the US retreat Canyon Ranch. Thanks, Scott.

Hot Bowls: Sicilian-Style Spicy Chicken Meatball Soup

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4


  • 3 tablespoons olive oil
  • 1 fat clove garlic, crushed to a paste
  • 2 cans chopped tomatoes
  • 1/2 teaspoon dried red pepper flakes, or to taste
  • Generous 1 cup hot vegetable broth
  • 7 ounces macaroni or ditalini
  • 2/3 cup boiling water
  • Salt and freshly ground black pepper
  • Freshly parsley, chopped, to serve
  • freshly grated Parmesan cheese, to serve
  • 1 slice stale bread, crusts removed
  • 4 tablespoons milk
  • 1 pound ground chicken or chicken breasts, ground in a food processor
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons pine nuts
  • 1 heaping tablespoon coarsely chopped golden raisins
  • Zest of 1/2 lemon, grated
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons capers, coarsely chopped
  • 2 cloves garlic, crushed to a paste
  • 2 tablespoons olive oil
  • A pat butter


For the meatball soup

First, make the soup. Place the oil, garlic, tomatoes, red pepper flakes, broth and some salt and pepper in a large heavy pan with a lid. Bring to a simmer, then cover and cook until the tomatoes have broken down and are pulpy, around 20 to 30 minutes.

Meanwhile, make the meatballs. Use a food processor to turn the bread into crumbs (or crumble into tiny pieces with your hands). Then stir through the milk to soften.

Tip the ground chicken and milky bread crumbs into a bowl and add a pinch of salt and a generous amount of ground black pepper. Place the fennel seeds, red pepper flakes, and pine nuts in a hot dry pan and toast briefly, stirring, until golden, then add to the bowl with the golden raisins, lemon zest, parsley, capers, and garlic. Use your hands to mix everything together, then shape into 20 balls, each around 1¼ inch in diameter.

Place the oil and butter in a skillet set over medium heat. Add the meatballs and brown them all over. (Once one side has browned, turn the balls sidewise, as turning them right over allows them to flatten out and lose their round shape.)

The pasta and meatballs now cook in the soup: the meatballs need about 10 minutes, while the pasta will depend on which variety you choose. Add the boiling water to the pan, stir, then add the meatballs and then the pasta, according to its cooking time.

Cover the pan, but stir every minute or two to prevent the pasta and sauce sticking to the bottom and burning.

When the pasta is cooked, remove from the heat. Serve topped with the fresh parsley and lots of freshly grated Parmesan.

Chicken Meatballs in Green Curry

This recipe for chicken meatballs in green curry is spicy, thanks to Thai green curry paste, and sweet and creamy thanks to coconut milk. This recipe for Thai green curry meatballs is so easy to prepare and is loaded with heat. Best of all, it’s ultra versatile for whatever vegetable you want to add to the soup.

Jump to Recipe

Truthfully, I was actually looking forward to making chicken thighs in green curry tonight but the grocery store was fresh out of thighs. I opted for the next best thing: chicken meatballs in green curry.

This recipe for Thai green curry meatballs is so easy to prepare and tastes amazing. These Thai curry chicken meatballs are going to become a staple in your house because of its flavor, simplicity, and versatility. Here are a few substitution suggestions:

Watch the video: Κολοκυθοκεφτέδες με ταλαγάνι. Yiannis Lucacos (January 2022).