Gingered Chicken Meatball Soup with Brown Rice and Basil
- 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.
- 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.
- 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.
Nutrition Facts (Gingered Chicken Meatball Soup with Brown Rice and Basil)
- Per serving:
- 391 kcal cal.,
- 15 g fat
- (3 g sat. fat,
- 4 g polyunsaturated fat,
- 7 g monounsatured fat),
- 98 mg chol.,
- 939 mg sodium,
- 36 g carb.,
- 3 g fiber,
- 7 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Linda Roberts 1025 Days Ago
Great recipe, will make again. Husband really liked it. Made it without ginger (I don't like) and sesame oil (husband doesn't like), but soup still had a lot of flavor. Only made a small batch this time because I wasn't sure how it would come out, but will make a much bigger batch next time to share with family and friends.