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


Credit: Jason Donnelly

Recipe Summary

45 mins
1 1/2 cups each


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.

  • 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.

  • 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; fat 15g; cholesterol 98mg; saturated fat 3g; carbohydrates 36g; mono fat 7g; poly fat 4g; insoluble fiber 3g; sugars 7g; protein 28g; vitamin a 1020.4IU; vitamin c 30.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.7mg; vitamin b6 0.9mg; folate 28.2mcg; vitamin b12 0.7mcg; sodium 939mg; potassium 912mg; calcium 60.6mg; iron 2.3mg.