Ingredients

For the broth: 

• ½ cup white miso paste

• 1 (32 oz) container of chicken broth 

• 1 tsp garlic powder

• ½ tsp salt 

For the meatballs: 

• 1 lb ground chicken 

• ½ white onion; minced

• 1 large carrot; minced

• 2 cloves garlic; minced

• ½ cup panko bread crumbs 

• 1 egg 

• ¼ cup whole milk 

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp dried oregano

• 1 tsp garlic powder

• 2 tbsp olive oil

Instructions

1. Preheat the oven to 350 degrees. 

2. Combine all of the ingredients for the meatballs with your hands until the mixture is fully and evenly incorporated. Roll the meat into about 24 meatballs and place on a baking sheet lined with parchment paper. 

3. Bake the meatballs for 15 minutes. 

4. Meanwhile, place the miso paste in a pot with ½ cup of water and stir on medium-low heat. Stir until the miso paste is completely combined with the water. 

5. Pour in the chicken broth and stir in the garlic powder and salt. Simmer on medium heat for 10 minutes. 

6. Add as many meatballs as you prefer to a bowl, pour the broth over, and serve.