Chicken Vegetable Soup With Ginger Meatballs Recipes

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.

Steps:

• Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
• Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
• Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
• Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

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.

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Steps:

• Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
• Purée soup in batches in blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over low-heat before serving.)
• Ladle soup into bowls, sprinkle with chopped parsley and serve.