Prep 20 mins
Cook 30 mins
Lots of my favorite flavors in this soup - ginger, sesame oil, basil, and crushed red peppers. Recipe is from Better Homes and Gardens.
- 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
- 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.
- 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.
- 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.