Gingered Chicken Meatball Soup with Brown Rice and Basil

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4.0 by 9 people

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  • Makes: 4 servings
  • Makes: 1 1/2 cups each
  • Start to Finish: 45 mins

Gingered Chicken Meatball Soup with Brown Rice and 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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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
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Reviews (1)

9 Ratings
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.

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