Vegetable Soup With Ginger Chicken Meatballs
Recipe: #19916
July 04, 2015
Categories: Chicken, Sunday Dinner, Gluten-Free, Non-Dairy, Ground Chicken, Kosher Meat, Chicken Dinner, more
"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 is 6 servings
Ingredients
- FOR THE SOUP
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- FOR THE MEATBALLS
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Nutritional
- Serving Size: 1 (530.4 g)
- Calories 328.4
- Total Fat - 12.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 225.8 mg
- Sodium - 707.3 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 2.7 g
- Sugars - 8.9 g
- Protein - 25.7 g
- Calcium - 66.3 mg
- Iron - 4 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.3 mg
Step by Step Method
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
No special items needed.
3 Reviews
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