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Soup Filled Meatballs


You've never had meatballs like this before. These balls of joy are so juicy and flavorful, and such a surprise when you bite into them!



  • Meatballs:
  • 200 grams ground chicken
  • 50 grams firm tofu, drained
  • 1 egg
  • 20 grams flour
  • 30 grams thinly sliced carrot
  • 3 cloud ear mushrooms
  • 3 string beans, sliced diagonally
  • 1 stub ginger, grated
  • Salt
  • Soup:
  • 80 milliliters how water
  • 5 grams powdered gelatin (sprinkled onto 20 grams water and set aside for 5 minutes)
  • 2 teaspoons instant Chinese soup stock
  • 2 teaspoons soy sauce
  • Oil for deep-frying
  • Chinese mustard

Let's get Cooking...

  1. Combine all ingredients for soup in a small tray and refrigerate.
  2. Combine ingredients for the meatballs in a bowl and mix until sticky.
  3. Divide into small portions. Fill each portion with a little bit of the gelatinized soup. Roll into a nice ball.
  4. Deep-fry in hot oil for 5 minutes or until crispy and golden brown.
  5. Serve with Chinese mustard on the side.