Gingered Chicken Meatball Soup with Brown Rice and Basil
Ingredients – canola oil – green onions minced – garlic cloves minced – fresh ginger minced – egg whites – cup panko – small red pepper minced – low-sodium soy sauce divided – sesame oil divided – ground Turkey
– small yellow onion chopped – teas red pepper flakes – white wine or Japanese cooking wine – low-sodium chicken broth – cup water – rice wine vinegar – honey – cooked brown rice – snipped fresh basil
Instructions 1. Heat canola oil over medium heat. Cook green onions, and half of the garlic and ginger for until tender. Remove from heat and let cool.
2. Combine the egg whites, panko, pepper, soy sauce, sesame oil, and turkey. Add cooked green onion mix. Form into 16 small meatballs. Refrigerate until ready to cook.
3. When ready to cook, add canola oil and cook meatballs until browned on all sides. Remove from pan and set aside.
4. Add the remaining ingredients. Add the brown rice, or reserve, and divide it into the bowls and pour the soup over top. Top with the fresh snipped basil.