Gingered Chicken Meatball Soup with Brown Rice and Basil | Midwest Living
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Gingered Chicken Meatball Soup with Brown Rice and Basil

Gingered Chicken Meatball Soup with Brown Rice and Basil

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

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This healthy, Asian-style soup is ready in only 45 minutes. Ingredients such as rice vinegar, fresh ginger, sesame oil, and soy sauce add tangy and savory flavors.

Ingredients

  • 2 teaspoons canola oil
  • 1/4 cup finely chopped green onions (2)
  • 8 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 egg whites
  • 3/4 cup panko (Japanese-style bread crumbs)
  • 1/2 cup finely chopped red sweet pepper (1 small)
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 pound uncooked ground chicken breast or turkey breast
  • 1/2 cup chopped yellow onion (1 medium)
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 1/2 cups water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper
  • 1 1/2 cups cooked brown rice
  • 1/2 cup snipped fresh 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.

Nutrition Facts

(Gingered Chicken Meatball Soup with Brown Rice and Basil)

Servings Per Recipe 4, carb. (g) 36, Thiamin (mg) 0, vit. C (mg) 30, chol. (mg) 98, Niacin (mg) 9, Fat, total (g) 15, Riboflavin (mg) 0, Mark as Free Exchange () 0, Potassium (mg) 912, sugar (g) 7, sodium (mg) 939, iron (mg) 2, pro. (g) 28, cal. (kcal) 391, vit. A (IU) 1020, Monounsaturated fat (g) 7, Folate (µg) 28, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 3, calcium (mg) 61, Polyunsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0

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