Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Panko, Japanese bread crumbs, are the magical binding ingredient that give the chicken meatballs in this gingered chicken soup recipe their ace texture. With brown rice, plenty of veggies, and those meatballs, this Asian chicken soup eats like a meal.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

45 mins
1 1/2 cups each


Ingredient Checklist


Instructions Checklist
  • 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°F). Stir in cooked rice and basil.

Nutrition Facts

391 calories; fat 15g; cholesterol 98mg; saturated fat 3g; carbohydrates 36g; mono fat 7g; poly fat 4g; insoluble fiber 3g; sugars 7g; protein 28g; vitamin a 1020.4IU; vitamin c 30.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.7mg; vitamin b6 0.9mg; folate 28.2mcg; vitamin b12 0.7mcg; sodium 939mg; potassium 912mg; calcium 60.6mg; iron 2.3mg.