Chicken Vegetable Soup With Ginger Meatballs Recipes

CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
• Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
• Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
• Garnish with basil and cilantro.

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.