Stuffed Okra with Ground Beef in Fresh Tomato Sauce

Craving a cozy and comforting soup? Try our Egg Drop Corn Soup with Chicken and Corn Meatballs! This delicious soup is packed with flavor, featuring homemade chicken and corn meatballs in a flavorful broth with green onions and a touch of ginger. Perfect for a chilly day! 

Ingredients for Chicken and Corn Meatballs:

1 boneless, skinless chicken breast

1/4 cup fresh or canned corn kernels

1 tablespoon cornstarch

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon sesame oil

1 egg

Ingredients for Soup:

4 cups boiling water

4 teaspoons chicken consommé powder (or 4 bouillon cubes)

1 cup fresh or canned corn kernels (optional)

2 green onions, thinly sliced

2 tablespoons cornstarch mixed with 2 tablespoons water

1 tablespoon rice vinegar

2 eggs, lightly beaten

Instructions:

In a food processor, pulse the chicken breast and 1/4 cup of corn kernels until finely ground. Transfer the ground chicken and corn to a bowl and add the cornstarch, ginger, garlic, salt, black pepper, soy sauce, sesame oil, and beaten egg. Mix well with a spoon or your hands.

Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a plate and chill in the refrigerator for 15 minutes.

In a large pot, bring 4 cups of water to a boil. Add the chicken consommé powder (or bouillon cubes) and stir until dissolved.

Add the fresh or canned corn kernels and green onions to the pot and reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.

Add the chicken and corn meatballs to the pot and simmer for 8-10 minutes, until they are cooked through.

Add the cornstarch-water mixture to the pot and stir well. Bring the soup to a boil and cook for 2-3 minutes, until the soup has thickened.

Add the rice vinegar to the soup and stir well. Slowly pour the lightly beaten eggs into the soup, stirring gently to create egg ribbons.

Turn off the heat and let the soup sit for a minute to allow the egg ribbons to set. Serve hot and enjoy!

Optional: Garnish with extra sliced green onions or fresh cilantro, if desired.

Note: You can use either fresh or canned corn kernels in this recipe, depending on what you have on hand. If using canned corn, be sure to drain and rinse it before adding it to the soup. If you don't have chicken broth, you can use boiling water with chicken consommé powder or bouillon cubes instead.

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