Chicken Vegetable Soup With Ginger Meatballs Food

GINGER CHICKEN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
• Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
• Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

ASIAN CHICKEN AND CILANTRO MEATBALLS

Steps:

• Make the Kaffir Lime Powder, if using:
• In the spice mill, grind the leaves to a fine powder. Store in the jar with the lid securely tightened at room temperature for up to 1 month. (Makes 2 tablespoons powder.)
• Make the soup:
• Cut the chicken into 1-inch (2.5 cm) cubes. Spread the meat in a single layer on the baking sheet, cover with plastic wrap, and freeze for 1 hour. The chicken should be stiff. (Freezing will help the food processor blade cut the meat cleanly rather than tearing or smearing it.)
• Place the cubes in the food processor and process for about 15 seconds, until the chicken is coarsely ground. Transfer the chicken to a large bowl, add 1 tablespoon of the sesame oil and the remaining ingredients (except the stock), and use your hands to blend the mixture
• To prevent the mixture from sticking, wet your hands with cold water, then shape the mixture into 1 1/2-inch (3 cm) balls, about the size of golf balls.
• In a medium saucepan, bring 1 quart (1 l) water to a boil over high heat.
• Arrange the meatballs side by side in the steamer, cover, and place on top of the saucepan. Steam until cooked through, about 5 minutes (see page 15 for best tips on steaming techniques and equipment). In a skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat and sear the meatballs for a few minutes to create a crunchy, colorful exterior. Serve in the chicken stock or vegetable stock, and garnish with fresh cilantro leaves.

CHICKEN MEATBALL SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
• In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
• Add the chicken stock and bay leaf. Cover and bring to a boil.
• Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
• Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
• Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
• Ladle into bowls and serve.
• Enjoy!

CHICKEN VEGETABLE SOUP WITH GINGER MEATBALLS

Steps:

• Heat olive oil in stock pot; add onions and carrots.
• Add ginger and cloves; add celery; add scallions; saute a bit.
• Add chicken stock, parsley and bay leaf.
• Bring to a boil then simmer for 20 minutes.
• Bring back to boil.
• Combine all meatball ingredients.
• Form 1 inch meatballs.
• Drop into boiling stock.
• Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.

VEGETABLE SOUP WITH CHICKEN MEATBALLS

Steps:

• Make the meatballs: in a big bowl, mix together all the meatball ingredients.
• Cover and refrigerate for 30 minutes for easier handling.
• Using floured hands, form the mixture into 1 ½ inch balls.
• Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
• Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
• Decrease heat to med-low and simmer, covered, for 10 minutes.
• Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.