A childhood favorite from founder Molly Clark, Lion's Heads describe the starring shaggy meatballs flecked with rice. Ginger, scallion and sesame make this a great soup for when you have a cold, and give it a heavenly aroma when you don't.
Course: Main Course, Soup
Keyword: Chicken and rice soup, Chicken Soup, Meatball soup, Taking Stock Bone Broth
1/4CupWhite ricewe used long grain but short grain works great, too
8OuncesGround PoultryChoose ground turkey or a mixture of ground chicken breasts (light) and thighs (dark) for a hearty flavor
1WholeEggOptional, for binding the meatballs
1 1/2TbspGinger root, peeled and minced
1Green onion, divided into green and white parts, choppedThe whites will go into the meatballs, the greens are reserved for a garnish
3/4TbspToasted sesame oil
1TbspSoy sauceSoy substitutes also work great
2CupsTaking Stock Bone BrothAny flavor
1 CupGreen cabbage, choppedNapa or regular green cabbage
Scallion GreensReserved from making Meatball mixture
In a bowl, mix rice, ground poultry, egg, minced ginger, chopped whites of the green onion (reserve green tops for soup garnish), 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.
Bring the chicken broth and water to a simmer in a medium saucepan.
The meatball mixture will be loose; use a small scoop (1/2 – 1 ounce) to portion the meatballs directly into the simmering broth.
Cover the pan and poach the meatballs in the simmering stock until cooked through and rice is soft, about 20 minutes.
Add the cabbage and cook the soup for an additional 5-10 minutes. Chicken meatballs should have an internal temperature of 165 degrees Fahrenheit or above.
Ladle the soup into bowls and garnish with the saved green onions.