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.

Source: Midwest Living

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Recipe Summary

total:
45 mins
Servings:
4
Yield:
1 1/2 cups each
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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