Recipe Background
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!
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!
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
- In a large nonstick skillet over medium heat, add the canola oil.
- Add the green onions to the hot canola oil and cook, while stirring, until tender, about 2 minutes.
- Add 1/2 of the garlic and the ginger to the green onions and cook, while stirring, until fragrant, about 30 seconds.
- Transfer the skillet from the heat.
- 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.
- Add the ground chicken to the green onion mixture and mix well to combine.
- Shape the chicken mixture into 1-inch meatballs.
- 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.
- Set the meatballs aside.
- In a large saucepan over medium-high heat, add the remaining sesame oil.
- Add the onions to the hot sesame oil and cook, while stirring occasionally, until they are nearly tender, about 2-3 minutes.
- Add the remaining garlic to the onions and cook, while stirring, until fragrant, about 30 seconds.
- 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.
- Bring the soup mixture to a boil.
- Add the meatballs to the soup mixture and bring it back to a boil.
- 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.
- Add the cooked rice to the soup mixture and stir to combine.
- Serve topped with the basil.
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