Chicken is a great source of selenium, a mineral linked with improved mood, while the ginger broth gives each spoonful some zing. Ginger is also a longtime favorite for upset stomachs and may even help the respiratory system, so this soup makes a great substitute for chicken noodle if you’re feeling sick (and the whopping ⅓ cup in the broth is delivering some serious antioxidants). Browning the meatballs before adding them to the soup adds a depth of flavor; feel free to add a bit more oil if the pan is too dry for the vegetables.
Gingery Chicken Meatball Soup
- 5 cups water
- ⅓ cup sliced peeled ginger
- 1 lb. ground chicken breast
- 1 large egg
- ½ cup breadcrumbs
- ⅓ cup shredded Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp. ground cumin
- Kosher salt and black pepper
- 2 tsp. canola or grapeseed oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 1 tsp. lemon zest
- Fresh cilantro leaves, for garnish
Bring 5 cups water to a boil over high heat. Place sliced ginger into the container of a blender; pour boiling over top. Let stand 20 minutes. Blend until ginger is pulverized.
In a large bowl, combine ground chicken, egg, breadcrumbs, cheese, garlic, cumin, and ¼ teaspoon black pepper, mixing with your hands. By the heaping tablespoonful, form chicken mixture into balls.
In a large saucepan, heat oil over medium heat until shimmering. Add meatballs, in batches, cooking until browned on all sides, about 2 minutes per side. Remove browned meatballs to a paper towel–lined plate; do not wipe out pan.
Add onion, carrot, and ¼ teaspoon salt to drippings in pan; cook for 5 minutes or until vegetables being to soften.
Add ginger broth and bring to a simmer.
Drop in browned meatballs and reduce heat to low. Simmer for 10 minutes.
Stir in lemon zest, and serve garnished with cilantro.