Chicken Vegetable Soup With Ginger Meatballs

• soup
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 3 carrots, diced
• 2 teaspoons mashed fresh ginger
• 2 garlic cloves, minced
• 2 stalks celery, diced
• 2 scallions, chopped
• 8 cups chicken stock
• 1 tablespoon parsley
• 1 bay leaf
• 1/2 cup peas
• meatballs
• 1 lb ground chicken
• 2 teaspoons ground ginger
• 2 garlic cloves, minced
• 1 tablespoon dried parsley
• 1 egg
• 3/4 cup rice, uncooked

1. Heat olive oil in stock pot; add onions and carrots.
2. Add ginger and cloves; add celery; add scallions; saute a bit.
3. Add chicken stock, parsley and bay leaf.
4. Bring to a boil then simmer for 20 minutes.
5. Bring back to boil.
6. Combine all meatball ingredients.
7. Form 1 inch meatballs.
8. Drop into boiling stock.
9. Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.

soup, olive oil, onion, carrots, ginger, garlic, stalks celery, scallions, chicken stock, parsley, bay leaf, peas, meatballs, ground chicken, ground ginger, garlic, parsley, egg, rice

Taken from www.food.com/recipe/chicken-vegetable-soup-with-ginger-meatballs-487754 (may not work)