Subj : BH&G 2244
To   : ALL
From : DAVE DRUM
Date : Mon Mar 29 2021 13:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingered Chicken Meatball Soup w/Brown Rice & Basil
 Categories: Meatballs, Poultry, Rice, Chilies, Soups
      Yield: 4 Servings
 
      2 ts Oil
    1/4 c  Fine chopped green onions
      8 cl Garlic; minced
      1 tb Grated fresh ginger
      2    Egg whites
    3/4 c  Panko
    1/2 c  Fine chopped red bell
           - pepper
      3 tb Soy sauce
      2 ts Sesame oil
      1 lb Uncooked ground chicken or
           - turkey breast
    1/2 c  Chopped yellow onion
  2 1/2 c  Chicken broth
  1 1/2 c  Water
      2 tb Rice wine vinegar
      1 tb Honey
      1 ts Crushed red pepper
  1 1/2 c  Cooked brown rice
    1/2 c  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. Stir in cooked rice and basil.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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