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Gingered Chicken Meatball Soup

March 11, 2013  |  Share

Recipe courtesy Better Homes and Gardens

Ingredients 

2 teaspoons canola oil, 1/4 cup finely chopped onions, 8 cloves garlic, minced, 1 tablespoon grated fresh ginger, 2 egg whites, 3/4 cup panko, 1/4 cup finely chopped red sweet pepper, 3 tablespoons reduced sodium soy sauce, 1 pound uncooked chicken breast, 1/2 cup yellow onion, 2 1/2 cups reduced-sodium chicken broth, 1 1/2 cups water, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon crushed red pepper, 1 1/2 cups cooked brown rice, 1/2 cup snipped fresh basil. 

1) In a large non-stick 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 or more. Remove from heat. 

2) In a large bowl, combine green onion mixture, egg whites, panko, sweet peppers and 1 tablespoon of soy sauce. Add ground chicken; mix well. Shape chicken mixture into 1-inch meatballs. In the same skillet, cook meatballs over medium-high heat until browned, turning occasionally. Set aside. 

3) In a large saucepan, cook yellow onion 2-3 minutes or until tender, stirring occasionally. Add the remaining garlic, cook and stir for 30 seconds.  Add the remaining 2 tablespoons soy sauce, broth, water, vinegar, honey and crushed, red pepper. Bring to boiling; stir in meatballs over medium-high heat until browned, stirring occasionally. Simmer uncovered until meatballs are cooked through. Stir in cooked rice and basil. 

 


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