Chicken-Ball Soup
from the kitchen of Rebbetzin Shula Bryski
This fairly simple one-pot recipe is a great, filling dinner! Between the rice, the chicken, and the vegetables, it is a wonderful meal.
Ingredients:
6 cups water
1/3 cup brown or white rice (I like the organic Indian white basmati rice from Trader Joe's)
1 tablespoon salt
2 teaspoons onion powder
2 sprigs fresh oregano, finely chopped or 1 tablespoon dried oregano
8 ounces lean ground chicken or turkey
1 small yellow tomato, finely chopped
1/2 onion, peeled and finely chopped
1 large egg
1/2 teaspoon salt
2 cups chopped fresh vegetables (I like using carrots, celery, scallions, and sugar snap peas)
Directions:
In a large pot, combine water, rice, salt, onion powder, and oregano. Bring to a boil over high heat. Reduce heat to low and simmer.
Meanwhile, in a large bowl, mix ground chicken or turkey, tomato, onion, egg, and salt.
Form balls and add to boiling broth mixture. (The chicken/turkey balls will be sticky, and hard to form. But if you drop them into the boiling broth, they will not fall apart. They will harden and cook almost instantly). Simmer 20 minutes
Add the vegetables. Cook 10 to 15 minutes or until chicken/turkey balls are cooked and rice and vegetables are tender. Adjust salt to taste. Serve hot.
