Recipe type: soup

Prep time: 15 min

Total time: 45 min

Serves: 4-6

The origins of celery are found in Northern Africa and a variety of the plant was found in King Tut’stomb in Egypt. Presently, most people, eat only the stalks, but the celery leaves are also healthy and contain higher levels of calcium and potassium than the stalks!

Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protections again inflammation in the body.

Meatball-spring soup_gaitubao_532x299_gaitubao_500x245



4 green onions, chopped

1 large egg

1 large egg yolk

3 cm ginger, peeled and grated

1 garlic clove, minced

1 tbsp soy sauce

1 tsp coriander

1 tsp salt

½ tsp black pepper

1 lime

500 grams ground chicken

Soup broth:

2 tbsp veggie oil

5 cm ginger, peeled and sliced

3 garlic cloves, sliced

½ tsp black pepper

1 tbsp soy sauce

2 celery stalks, thinly sliced

1 cup snow peas

2 scallions, thinly sliced

1 cup coriander, chopped




To make the meatballs: Mix onions, egg and egg yolk, ginger, garlic, soy sauce, coriander, salt and pepper in a large bowl. Finely grate lime zest into the bowl. Add ground chicken and gently mix with your hands until well combined. Gently roll into meatballs, about the size of a golf ball each. There should be around 20. Place on a baking sheet or tray and chill until ready to use. These meatballs can be frozen for two months in a resealable plastic bag.

To make the broth: Heat oil in a large saucepan over medium heat. Add ginger, garlic and pepper and cook, stirring often until garlic is golden brown, about 4 minutes. Add 6 cups of water, increase heat to medium high and bring broth to a simmer.

Add one meatball at a time, very gently to the broth. Add soy sauce and cook for 10-12 minutes. Add celery and snow peas. Cook until peas are bright green, about 3 minutes.Dividesoup among bowls. Top with cilantro. Enjoy!

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