Chicken Vegetable Soup with Ginger Meatballs

1. 1

   To make the meatballs, line a sheet pan with wax paper.

2. 2

   Combine the turkey, ginger, garlic, parsley, salt, cayenne, egg, and rice in a bowl and mix with your hands or a spatula until well combined.

3. 3

   Dont overwork the mixture or the meatballs will be tough.

4. 4

   Wet the palms of your hands so the mixture doesnt stick, roll it into 1-inch balls, and place them on the prepared pan.

5. 5

   To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until translucent, about 4 minutes.

6. 6

   Add the carrot, celery, garlic, ginger, and 1/4 teaspoon of salt and continue sauteing for about 3 minutes.

7. 7

   Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.

8. 8

   Add the remaining 7 1/2 cups broth and another 1/4 teaspoon of salt and bring to a boil.

9. 9

   Lower the heat to maintain a vigorous simmer, then gently transfer half of the meatballs into the simmering broth.

10. 10

    (Refrigerate or freeze the remainder to use later.)

11. 11

    Cover and allow the meatballs to simmer for 15 minutes.

12. 12

    Add the peas and cook for 3 minutes more, then stir in the parsley and basil.

13. 13

    Serve each bowl garnished with a wedge of lime.

14. 14

    If you arent a pea person, use this recipe as an opportunity to get some dark leafy greens into your life.

15. 15

    Simply replace the peas with 1 cup of baby spinach leaves.

16. 16

    Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

17. 17

    (per serving)

18. 18

    Calories: 210

19. 19

    Total Fat: 7g (1.6g saturated, 3.4g monounsaturated)

20. 20

    Carbohydrates: 23g

21. 21

    Protein: 15g

22. 22

    Fiber: 3g

23. 23

    Sodium: 380mg

* Per serving · 4 servings · Values may vary.