Chicken Vegetable Soup With Ginger Meatballs |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The cancer fighting kitchen; Rebbaca Katz inspired this one. Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onion |
3 carrots, diced |
2 teaspoons mashed fresh ginger |
2 garlic cloves, minced |
2 stalks celery, diced |
2 scallions, chopped |
8 cups chicken stock |
1 tablespoon parsley |
1 bay leaf |
1/2 cup peas |
1 lb ground chicken |
2 teaspoons ground ginger |
2 garlic cloves, minced |
1 tablespoon dried parsley |
1 egg |
3/4 cup rice, uncooked |
Directions:
1. Heat olive oil in stock pot; add onions and carrots.
2. Add ginger and cloves; add celery; add scallions; saute a bit.
3. Add chicken stock, parsley and bay leaf.
4. Bring to a boil then simmer for 20 minutes.
5. Bring back to boil.
6. Combine all meatball ingredients.
7. Form 1 inch meatballs.
8. Drop into boiling stock.
9. Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.
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