Chicken Vegetable Soup With Ginger Meatballs

6
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"The cancer fighting kitchen; Rebbaca Katz inspired this one. review from other place Wow this is a great soup! I used ground turkey instead of ground chicken, otherwise made as directed. The ginger flavor is noticeable but not overpowering and the meatballs were nice and tender after cooking in the soup. Thanks for sharing a great recipe"

Original recipe yields 6 servings
OK
  • FOR THE SOUP
  • FOR THE MEATBALLS

Nutritional

  • Serving Size: 1 (248.2 g)
  • Calories 248.7
  • Total Fat - 9.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 306.9 mg
  • Sodium - 275.7 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.8 g
  • Protein - 24.4 g
  • Calcium - 60.9 mg
  • Iron - 4.3 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat olive oil in stock pot; add onions and carrots.

Step 2

Add ginger and cloves; add celery; add scallions; saute a bit.

Step 3

Add chicken stock, parsley and bay leaf.

Step 4

Bring to a boil then simmer for 20 minutes.

Step 5

Bring back to boil.

Step 6

Combine all meatball ingredients.

Step 7

Form 1 inch meatballs.

Step 8

Drop into boiling stock.

Step 9

Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking

Tips & Variations


No special items needed.

Related

JostLori

Ten stars!!! The flavors in this soup are amazing! I have to admit, I used pork instead of chicken (cuz we don't really like ground chicken) and instead of powdered ginger in the meatballs, I used finely minced fresh ginger. And extra garlic, of course (personal taste - we're definitely not vampires). The broth is super flavorful, and the meatballs were one delicious gingery bite after another. Definitely "Best Of" material! Next time, we'll probably double up on the veggies, because they were delicious too. Thanks for posting what will be a favorite in our home!

review by:
(9 Jun 2020)

ellie

We really liked this soup - I used ground turkey for the meatballs and fresh parsley. I also used chives for the scallions. I thought the meatball mixture was a bit loose but it held together when dropped into the soup. My meatballs were quite a bit bigger than the size indicated but this soup worked very well for us. Served with rolls. Leftovers will be lunch for tomorrow. Thanks for sharing!

review by:
(14 Sep 2015)