Chicken Vegetable Soup with Ginger Meatballs

Name: Chicken Vegetable Soup with Ginger Meatballs
Yield: serves 4
Ingredients: 1 pound ground organic dark-meat turkey or chicken; 2 teaspoons grated fresh ginger; 1 teaspoon minced garlic; 1/4 cup fresh parsley, finely chopped; 1/2 teaspoon sea salt; Pinch of cayenne; 1 egg, beaten; 1/3 cup uncooked white basmati or jasmine rice; 2 tablespoons extra-virgin olive oil; 1 yellow onion, diced small; Sea salt; 1 large carrot, peeled and diced small; 1 large celery stalk, diced small; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 8 cups Chicken Magic Mineral Broth (page 55) or store-bought organic chicken broth; 1/2 cup fresh or frozen sweet peas; 1/4 cup fresh parsley, finely chopped; 1/4 cup fresh basil, finely chopped; 1 lime, cut into quarters, for garnish

December 9, 2011

If ever there was a dish that proved I wasn’t Italian, it’s meatballs. And that’s kind of embarrassing, because not only do I love to make Italian food, I even studied (okay, suffered, but it amounted to the same thing) under an Italian signora on the Isle of Elba. But no matter how hard I tried, I could never figure out how to keep my meatballs from falling apart, until I tried basmati rice. Now my meatballs not only taste great, they also don’t disintegrate on the fork. These are actually mini meatballs, closer to the Latin-American version known as albondiguitas, with the ginger providing a little zing. If timing is an issue, the meatballs can be prepared ahead of time and refrigerated until you’re ready to cook them. Also, this recipe makes twice as many meatballs as you’ll need for the soup. To save the remainder for later, place them in the freezer for 1 hour to firm up, then transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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