Chicken Vegetable Soup With Ginger Meatballs Recipes

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.

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.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

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.

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

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.

CHICKEN VEGETABLE SOUP

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.