Noodles in fennel and ginger broth with chicken meatballs



150 gr noodles (dried)
aromatic herbs (spring onion, dill, Vietnamese mint, etc.), as needed
pepper, as needed (optional)


For the broth
750 gr water
1 Bauer Organic ginger stock cube
200 gr fennel


For the meatballs
150 gr ground chicken
A pinch of salt
A pinch of sugar
A pinch of garlic powder


Created By: Giovanna Hoang


  1. Clean the fennels and cut them into small pieces.
    Combine all the ingredients for the broth in a saucepan.
    Bring to a boil and cook for 10 minutes.
    Once the broth is ready, remove the fennel.
    To obtain a clear broth, strain it through a gauze.
  2. Season the meat with a pinch of salt, sugar and garlic powder.
    Form small meatballs and boil them in the broth over low heat.
  3. Cook the noodles in salted boiling water for 4 minutes (refer to the time indicated on the package). Drain them and place them directly on the serving dishes. Add the meatballs, the hot broth, garnish with the aromatic herbs and a sprinkle of pepper to taste.