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Ingredients:
| 2 | tbsp | cooking oil |
| 1 | pc (160 g) | onion, chopped (1 cup) |
| 1 | head (52 g) | garlic, minced |
| 100 | grams | shelled shrimp, diced |
| 3 | L (12 cups) | chicken stock |
| 1/4 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 1 | bundle (15 g) | |
| 1 | tbsp | toasted garlic |
| 1/2 | kg | PUREFOODS HEAT & EAT CHICKEN MEATBALLS |
Procedure:
1. Heat oil in a pot using moderate flame.
2. Sauté onions and garlic.
3. Add shrimps and cook for until color changes.
4. Pour chicken stock into the pot and bring to a boil.
5. Once boiling, lower heat and simmer.
6. Drop in chicken balls into the broth and season with salt and pepper.
7. Cover the pot and allow to simmer for 10 minutes.
8. When done, transfer soup to a large serving bowl or individual bowl and garnish with chopped green onions and toasted garlic.
Makes 4 servings.
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