Gingered Chicken Meatball Soup With Brown Rice And Basil

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 1/4 cup finely chopped green onion
• 8 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 egg whites
• 3/4 cup panko breadcrumbs (japanese-style bread crumbs)
• 1/2 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
• 1/2 cup chopped yellow onion (1 medium)
• 2 1/2 cups reduced-sodium chicken broth
• 1 1/2 cups water
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon crushed red pepper flakes
• 1 1/2 cups cooked brown rice
• 1/2 cup snipped fresh basil

Recipe

• 1 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.
• 2 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.
• 3 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 degrees f). stir in cooked rice and basil.