Gingery Chicken Meatball Soup
L.Solis, Smithfield, NC
1 cup cooked brown rice
4 cups water
1/2 inch piece of fresh ginger
1 large clove garlic or two small cloves
1/4 small onion
5 sprigs cilantro
1 lb. ground chicken
1 1/2 to 2 tbl each of minced fresh garlic and ginger
1/4 cup Soy Vay Veri Veri Teriyaki Sauce
splash of soy sauce
pinch of salt
1 cup shredded carrots
3 scallions, chopped
1/4 cup green bell pepper
1 cup shredded broccoli
1/4 block of tofu cut into small pieces
Combine first set of ingredients in a large pot and simmer for 10 minutes.
In a large bowl, combine second set of ingredients.
Remove large pieces from broth and discard.
Form the chicken mixture into meatballs and drop them into the broth, cover and simmer 3-5 minutes
Add third set of ingredients, cover, and turn off burner.
Let stand for 5 minutes and serve in bowls with rice. Serves 4.
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