Gingered Chicken Meatball Soup With Brown Rice and Basil

  1. In a large nonstick skillet heat canola oil over medium heat.
  2. Add green onions; cook and stir about 2 minutes or until tender.
  3. Add half of the garlic and the ginger; cook and stir for 30 seconds more.
  4. Remove from heat.
  5. 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.
  6. Add ground chicken; mix well.
  7. Shape chicken mixture into 1-inch meatballs.
  8. In the same skillet cook meatballs over medium-high heat until brown, turning occasionally.
  9. Set aside.
  10. In a large saucepan heat the remaining 1 teaspoon sesame oil over medium-high heat.
  11. Add yellow onion; cook for 2 to 3 minutes or until nearly tender, stirring occasionally.
  12. Add the remaining garlic; cook and stir for 30 seconds.
  13. Add the remaining 2 tablespoons soy sauce, broth, the water, vinegar, honey, and crushed red pepper.
  14. Bring to boiling; stir in meatballs.
  15. Return to boiling; reduce heat.
  16. Simmer, uncovered, until meatballs are cooked through (165 degrees F).
  17. Stir in cooked rice and basil.

canola oil, green onion, garlic, ginger, egg whites, breadcrumbs, sweet red pepper, soy sauce, sesame oil, ground chicken, yellow onion, chicken broth, water, rice wine vinegar, honey, red pepper, brown rice, fresh basil

Taken from www.food.com/recipe/gingered-chicken-meatball-soup-with-brown-rice-and-basil-494194 (may not work)

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