Gingered Chicken Meatball Soup With Brown Rice and Basil |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Lots of my favorite flavors in this soup - ginger, sesame oil, basil, and crushed red peppers. Recipe is from Better Homes and Gardens. Ingredients:
2 teaspoons canola oil |
1/4 cup finely chopped green onion |
8 garlic cloves, minced |
1 tablespoon grated fresh ginger |
2 egg whites |
3/4 cup panko breadcrumbs (japanese-style bread crumbs) |
1/2 cup finely chopped sweet red pepper (1 small) |
3 tablespoons reduced sodium soy sauce |
2 teaspoons sesame oil |
1 lb uncooked ground chicken breast or 1 lb turkey breast |
1/2 cup chopped yellow onion (1 medium) |
2 1/2 cups reduced-sodium chicken broth |
1 1/2 cups water |
2 tablespoons rice wine vinegar |
1 tablespoon honey |
1 teaspoon crushed red pepper flakes |
1 1/2 cups cooked brown rice |
1/2 cup snipped fresh basil |
Directions:
1. In a large nonstick skillet heat canola oil over medium heat. Add green onions; cook and stir about 2 minutes or until tender. Add half of the garlic and the ginger; cook and stir for 30 seconds more. Remove from heat.
2. In a large bowl combine green onion mixture, egg whites, panko, sweet pepper, 1 tablespoon of the soy sauce, and 1 teaspoon of the sesame oil. Add ground chicken; mix well. Shape chicken mixture into 1-inch meatballs. In the same skillet cook meatballs over medium-high heat until brown, turning occasionally. Set aside.
3. In a large saucepan heat the remaining 1 teaspoon sesame oil over medium-high heat. Add yellow onion; cook for 2 to 3 minutes or until nearly tender, stirring occasionally. Add the remaining garlic; cook and stir for 30 seconds. Add the remaining 2 tablespoons soy sauce, broth, the water, vinegar, honey, and crushed red pepper. Bring to boiling; stir in meatballs. Return to boiling; reduce heat. Simmer, uncovered, until meatballs are cooked through (165 degrees F). Stir in cooked rice and basil.
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