Simply Delicious

Magical Meatball Soup

Time: 35 minutes

Yield: 4 servings

About

Magical Meatball Soup may not grant wishes or enable you to fly, but if your taste buds have been wishing for a delicious soup, their dreams are about to come true! The tender, succulent, extra-flavorful meatballs are pan-seared for a roasted depth of flavor and then simmered in a tangy and sweet broth. With hearty brown rice swimming in the soup too, Magical Meatball Soup casts a spell! A yummy, filling spell!

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Ingredients

  • 2 teaspoons canola oil
  • 1/4 cup green onions, finely chopped
  • 8 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, grated
  • 2 egg whites
  • 3/4 cup panko breadcrumbs
  • 1/2 cup sweet red pepper, finely chopped
  • 3 tablespoons low-sodium soy sauce, divided
  • 2 teaspoons sesame oil, divided
  • 1 pound ground chicken or turkey
  • 1/2 cup yellow onions, chopped
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper
  • 1 1/2 cups brown rice, cooked
  • 1/2 cup fresh basil, optional, snipped

Directions

Step 1 -In a large nonstick skillet over medium heat, add the canola oil.

Step 2 -Add the green onions to the hot canola oil and cook, while stirring, until tender, about 2 minutes.

Step 3 -Add 1/2 of the garlic and the ginger to the green onions and cook, while stirring, until fragrant, about 30 seconds.

Step 4 -Transfer the skillet from the heat.

Step 5 -In a large bowl, add the green onion mixture, the egg whites, the panko, the sweet peppers, 1 tablespoon of the soy sauce, and 1 teaspoon of the sesame oil and stir to combine.

Step 6 -Add the ground chicken to the green onion mixture and mix well to combine.

Step 7 -Shape the chicken mixture into 1-inch meatballs.

Step 8 -In the same skillet over medium-high heat, cook the meatballs, turning them occasionally, until they are browned all over but not cooked through, about 3-5 minutes.

Step 9 -Set the meatballs aside.

Step 10 -In a large saucepan over medium-high heat, add the remaining sesame oil.

Step 11 -Add the onions to the hot sesame oil and cook, while stirring occasionally, until they are nearly tender, about 2-3 minutes.

Step 12 -Add the remaining garlic to the onions and cook, while stirring, until fragrant, about 30 seconds.

Step 13 -Add the remaining soy sauce, the broth, the water, the vinegar, the honey, and the crushed red pepper to the onion mixture and stir to combine.

Step 14 -Bring the soup mixture to a boil.

Step 15 -Add the meatballs to the soup mixture and bring it back to a boil.

Step 16 -Reduce the heat to medium-low and simmer the meatballs, uncovered, until they are cooked through to an internal temperature of 165 degrees F, about 5-7 minutes.

Step 17 -Add the cooked rice to the soup mixture and stir to combine.

Step 18 -Serve topped with the basil.

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