Chicken Vegetable Soup With Ginger Meatballs

The cancer fighting kitchen; Rebbaca Katz inspired this one.

• Ready In: 55 mins
• Serves: 6

Ingredients

• soup

• 2  tablespoons olive oil
• 1⁄2 cup  chopped onion
• 3  carrots, diced
• 2  teaspoons  mashed fresh ginger
• 2  garlic cloves, minced
• 2  stalks celery, diced
• 2  scallions, chopped
• 8  cups  chicken stock
• 1  tablespoon parsley
• 1  bay leaf
• 1⁄2 cup peas

• meatballs

• 1  lb ground chicken
• 2  teaspoons ground ginger
• 2  garlic cloves, minced
• 1  tablespoon dried parsley
• 1  egg
• 3⁄4 cup rice, uncooked

Directions

1. Heat olive oil in stock pot; add onions and carrots.
2. Add ginger and cloves; add celery; add scallions; saute a bit.
3. Add chicken stock, parsley and bay leaf.
4. Bring to a boil then simmer for 20 minutes.
5. Bring back to boil.
6. Combine all meatball ingredients.
7. Form 1 inch meatballs.
8. Drop into boiling stock.
9. Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.