Gingered Chicken Meatball Soup With Brown Rice and

Name: Gingered Chicken Meatball Soup With Brown Rice and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; ¼ cup finely chopped green onion; 8 garlic cloves, minced; 1 tablespoon grated fresh ginger; 2 egg whites; ¾ cup panko breadcrumbs (Japanese-style bread crumbs); ½ cup finely chopped sweet red pepper (1 small); 3 tablespoons reduced sodium soy sauce; 2 teaspoons sesame oil; 1 lb uncooked ground chicken breast or 1 lb turkey breast; ½ cup chopped yellow onion (1 medium); 2 ½ cups reduced-sodium chicken broth; 1 ½ cups water; 2 tablespoons rice wine vinegar; 1 tablespoon honey; 1 teaspoon crushed red pepper flakes; 1 ½ cups cooked brown rice; ½ cup snipped fresh basil

Servings: persons

2 teaspoons canola oil
¼ cup finely chopped green onion
8 garlic cloves, minced
1 tablespoon grated fresh ginger
2 egg whites
¾ cup panko breadcrumbs (Japanese-style bread crumbs)
½ cup finely chopped sweet red pepper (1 small)
3 tablespoons reduced sodium soy sauce
2 teaspoons sesame oil
1 lb uncooked ground chicken breast or 1 lb turkey breast
½ cup chopped yellow onion (1 medium)
2 ½ cups reduced-sodium chicken broth
1 ½ cups water
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper flakes
1 ½ cups cooked brown rice
½ cup snipped fresh 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.

1221

kcal

Calories

Fat

145

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons canola oil, ¼ cup finely chopped green onion, 8 garlic cloves, minced, 1 tablespoon grated fresh ginger, and more.

Yes, Gingered Chicken Meatball Soup With Brown Rice and Basil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gingered Chicken Meatball Soup With Brown Rice and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions