Chicken Vegetable Soup With Ginger Meatballs - cooking recipe

Ingredients

soup
2 tablespoons olive oil
1/2 cup chopped onion
3 carrots, diced
2 teaspoons mashed fresh ginger
2 garlic cloves, minced
2 stalks celery, diced
2 scallions, chopped
8 cups chicken stock
1 tablespoon parsley
1 bay leaf
1/2 cup peas
meatballs
1 lb ground chicken
2 teaspoons ground ginger
2 garlic cloves, minced
1 tablespoon dried parsley
1 egg
3/4 cup rice, uncooked

Preparation

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.