This comforting and flavorful chicken vegetable soup is taken to the next level with the addition of tender, aromatic ginger meatballs. The rich, savory broth is filled with a colorful medley of fresh vegetables, while the meatballs, seasoned with ginger and a hint of garlic, add a delightful warmth and depth to every spoonful. It’s the perfect bowl of nourishment for cozy nights, packed with protein, veggies, and a zesty kick. Whether you’re craving something soothing or looking for a hearty meal, this chicken vegetable soup with ginger meatballs is sure to satisfy both your taste buds and your soul!
Chicken Vegetable Soup with Ginger Meatballs
Ingredients
For Meatballs:
- 1 pound ground dark-meat chicken or turkey
- 2 teaspoons grated fresh ginger
- 1 teaspoon minced garlic
- ¼ cup fresh parsley finely chopped
- ½ teaspoon salt
- Pinch of cayenne
- 1 egg beaten
- 1/3 cup cooked basmati or jasmine rice
For Soup:
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced small
- ½ teaspoon salt divided
- 1 large carrot peeled and diced small
- 1 large celery stalk diced small
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 8 cups chicken broth
- ½ cup fresh or frozen sweet peas
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh basil finely chopped
- 1 lime cut into quarters, for garnish
Instructions
For Meatballs:
- Line a baking sheet with wax paper.
- Combine the chicken or turkey, ginger, parsley, salt, cayenne, egg, and rice in a bowl and mix with your hands or a spatula. Don’t overwork the mixture or the meatballs will be tough.
- Wet the palms of your hands so the mixture doesn’t stick, roll it into 1-inch balls, and place them on prepared baking sheet. Set aside.
For Soup:
- Heat olive oil in a soup pot over medium heat, then add onion and a pinch of salt and sauté until translucent, about 4 minutes.
- Add carrot, celery, garlic, ginger, and ¼ teaspoon of salt and continue sauteing for about 3 minutes.
- Pour in ½ cup of broth to deglaze the pot and cook until the liquid is reduced by half.
- Add remaining 7 ½ cups of broth and another ¼ teaspoon of salt and bring to a boil.
- Lower heat to maintain a vigorous simmer, then gently transfer half the meatballs into the simmering broth (refrigerate or freeze the remainder to use later). Cover and allow meatballs to simmer for 15 minutes.
- Add peas and cook for 3 minutes more, then stir in parsley and basil.
- Serve each bowl garnished with a wedge of lime.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Notes
Recipe adapted from The Cancer-Fighting Kitchen Cookbook, 2nd Edition, written by Rebecca Katz with Mat Edelson