This classic, good-for-the-soul dish is something that brings almost everyone I know back to cozy childhood memories. I reinvented it to suit my ever yearning palate and to keep it healthful and simple to make. The classic takes time to cook because of the bone-in chicken that’s used…..this is ready much sooner, which is always a plus for me when my foodie kids,intoxicated by the aromas wafting from the kitchen, are begging “Mommm is it ready yet?!”
– 1lb ground chicken
– 1 egg
– 1 tablespoon flour
– salt, black pepper (to taste)
– 1/2 teaspoon turmeric
*Mix well in a bowl and set aside – mixture will be sticky but should come together. If it doesn’t add a bit more flour
*Helpful tip: When forming the meatballs wet your hands first so the chicken is easy to manage
– 1 onion, diced
– 3 stalks celery, sliced
– 4 carrots, diced
– Enough water to reach your desired consistency (I used 2 quarts aka 8 cups)
– 1 teaspoon turmeric
– the juice of 1 lemon
– a handful cilantro, chopped
– salt and black pepper
– 1/2 cup brown rice of choice, rinsed and uncooked
1. Sautee the vegetables until translucent, then add the uncooked rice and turmeric – Sautee another 5 minutes.
2. Add the water and bring to a boil (mix every once in a while to make sure the rice isn’t sticking) – once soup is boiling uncover and…..
3. Form meatballs from the chicken mixture and drop into the boiling soup one at a time. Mix gently to make sure meatballs don’t stick together.
4. Add salt and pepper and allow the soup, rice and meatballs to simmer (covered) for 40 minutes. Mix a few times throughout.
5. Uncover, bring to a boil and add the cilantro and lemon juice. Let boil over medium heat about 10 minutes more. (This allows the soup to reduce and thicken, concentrating all those delicious flavors)
That’s it! It’s ready to be devoured! Enjoy!!!