Gingered Chicken Meatball Soup with Brown Rice and Basil


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.

Gingered Chicken Meatball Soup
Photo: Jason Donnelly
Total Time:
45 mins
1 1/2 cups each


  • 2 teaspoon canola oil

  • ¼ cup finely chopped green onions (2)

  • 8 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 2 egg whites

  • ¾ cup panko (Japanese-style bread crumbs)

  • ½ cup finely chopped red sweet pepper (1 small)

  • 3 tablespoon reduced-sodium soy sauce

  • 2 teaspoon sesame oil

  • 1 pound uncooked ground chicken breast or turkey breast

  • ½ cup chopped yellow onion (1 medium)

  • 2 ½ cup reduced-sodium chicken broth

  • 1 ½ cup water

  • 2 tablespoon rice wine vinegar

  • 1 tablespoon honey

  • 1 teaspoon crushed red pepper

  • 1 ½ cup cooked brown rice

  • ½ cup snipped fresh basil


  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°F). Stir in cooked rice and basil.

Nutrition Facts (per serving)

391 Calories
15g Fat
36g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 391
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 98mg 33%
Sodium 939mg 41%
Total Carbohydrate 36g 13%
Total Sugars 7g
Protein 28g
Vitamin C 30.1mg 151%
Calcium 60.6mg 5%
Iron 2.3mg 13%
Potassium 912mg 19%
Folate, total 28.2mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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