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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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; 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;

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