Lion’s Heads Chicken Meatball Soup


February 19, 2016

Ginger root is an amazing curative, especially during the cold and flu season. It helps decongest and warms from the inside out.

This soup is a favorite from childhood. I love Lion's Heads meatballs so much that this recipe is doubled! Freeze half of the meatballs. Having them frozen will expedite your prep the next time you make this soup. I've been enjoying it for close to 30 years. Trust me, you will want to make it again!

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: Serves 4


Double recipe of Meatballs

1 cup short grain rice

1 1/2 lb ground poultry

2 eggs (optional, helps to bind the cooked meatballs)

6 tbsp fresh ginger root, minced

6 scallions, separated into green and white parts, chopped

3 tbsp toasted sesame oil

4 tbsp soy sauce or soy substitute


1/3 cup rice

2 containers Taking Stock Ginger Turmeric Bone Broth

1-2 cups green cabbage, chopped


1In a bowl, mix rice, ground poultry, egg, minced ginger, chopped white scallion, toasted sesame oil, and soy sauce until all of the ingredients are combined and somewhat emulsified. The rice should be completely incorporated into the poultry mix, it should not be falling out. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or as long as overnight.

2Bring the chicken broth to a simmer in a medium saucepan.

3Portion and roll the meat mixture into .5-oz balls.

4At this point, freeze half of the meatballs in a large Ziplock bag. To use the frozen meatballs, add them frozen to simmering broth and cook for 30 minutes, until completely cooked through.

5Add the meatballs to the stock, covering the pan when all have been added. Poach the meatballs in the simmering stock until the balls are cooked through and rice is cooked as well, about 20 minutes.

6Add the cabbage and cook the soup for an additional 10 minutes.

7Ladle the soup into bowls and garnish with the saved scallion greens.


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