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


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 15 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 98 mg cholesterol; 939 mg sodium. 912 mg potassium; 36 g carbohydrates; 3 g fiber; 7 g sugar; 28 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Reviews (1)

14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
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.