Homemade recipe for chicken meatball pea soup with warm tofu balls and vermicelli
The days were getting colder, and although the working hours didn't change, it was already dark when I left the office. But how much time do we have to cook on our busy workdays?|One day, online shopping showed half-prepared meals for fitness, low-fat, low-protein.Protein, so I bought some. But as Chinese palates often prefer, I ended up making chicken meatballs instead of Western dishes.I bought some of them, but my Chinese taste still preferred Chinese food. So I made chicken-stuffed peas andChinese broccolitofu balls soup. Eating alone was cozy and warm~ really happy, the key is how quick it is, just 10 minutes to make, what's not to like?
The package had a combo discount for the meatballs and chicken-stuffed tofu; we saved 5 yuan by purchasing them together. We could also participate in other promotional activities. As they say, "You won't be poor from eating, you won't be poor from dressing, but you will be poor if you don't calculate well."There were dry and wet ingredients included, the green sauce can be used to make noodles another day.
Place a pot on the left burner with water; put in the meatballs.
Boil them and then add washed Chinese cabbage,boiling for 3 minutes. Just before turning off the heat, add softened noodles (leftover from a previous hot pot meal...). On the right burner, heat some oil.
Add and stir the chicken-stuffed tofu until it's dispersed.
Pour in thawed frozen peas.
Add water just enough to cover the peas. Use high broth if you have any. Season with salt and black pepper, a little soy sauce. Bring to a boil over high heat and reduce the soup until thickened. Before removing from heat, add red chili. The chicken-stuffed tofu was described as being made at 1.2 atmospheres of pressure; I thought it was just marketing, but it turned out really tasty, tender and juicy, unlike ordinary chicken breast that often turns dry. The peas' freshness paired well with the soup.Cooking meatballs in cold water makes them even softer and more tender without any fishy smell, because they are mainly tofu, which is also part of the low-fat secret. A warm bowl of soup helps dispel all day's fatigue. Serve with rice,time to eat! The meatballs cooked in a large pot until the sauce thickened.The fire was turned off just before adding red chili flakes. Chicken meatballs are purportedly made at 1.2 atmospheres of pressure, but when I tasted them, they were surprisingly tender and juicy, unlike regular chicken breast which tends to become dry easily.
They paired especially well with the fresh peas, making a perfect accompaniment for rice.Rice balls cooked in cold water would be even softer and more tender without any meaty odor due to being mainly tofu, which is also a low-fat, low-calorie secret. Sipping on the warm soup dispelled all my fatigue from the day.Mixed with the rice, it's time to eat. It easily turns dry, paired with the fresh sweetness of the peas, it's particularly delicious for meals.
Baked meat balls cooked in cold water will be even softer and more tender, without any meaty smell; this is also the secret to its low-fat and low-calorie profile. A warm sip of the broth can drive away all day's fatigue.
Mix Rice, let's eat
